Pineapple "Pine" Tarts
Flaky, golden pastry wrapped around a sweet, spiced pineapple filling — this island classic is a taste of home in every bite. These tarts are soft with a delicate crumble, filled with slow-cooked pineapple and warm spices that remind you of Sunday afternoons and sweet laughter in the kitchen. Simple, comforting, and unmistakably Caribbean.
Ingredients
Filling:
- 3 cups chopped fresh pineapple or 1 can / 20 oz chopped or crushed pineapple, drained
- ¼ cup brown sugar increase to ⅔ cup for tart pineapples; adjust to taste
- 1 cinnamon stick
- 3 whole cloves or ¼ teaspoon ground cloves
- ½ teaspoon fresh grated nutmeg
- 2 teaspoon lemon juice optional but brightens the flavor
- ¼ teaspoon almond essence
- ⅛ teaspoon salt a pinch
Note: If using canned pineapple, cook uncovered for 20–25 minutes instead of 30–40. The fruit will break down faster and may need slightly less sugar.
Pastry
- 1½ cups all-purpose flour
- 4 tablespoons cold unsalted butter
- 4 tablespoons cold shortening
- ¼ teaspoon salt
- ¼ cup cold water
- 1 tablespoon sugar
Instructions
For the pastry:
- In a bowl, mix flour, salt, and sugar.
- Cut in butter and shortening until mixture resembles coarse crumbs.
- Add cold water, a little at a time, mixing until dough just comes together.
- Wrap and chill dough for at least 30 minutes (or overnight for best results).
For the filling:
- In a saucepan, combine pineapple, brown sugar, spices, salt, almond essence and lemon juice (if using).
- Cook over medium-high heat uncovered for 30–40 minutes (20–25 minutes for canned pineapple), stirring often, until thickened and jam-like.
- Remove cinnamon stick and cloves(if using whole cloves), then let filling cool completely.
To assemble:
- Preheat oven to 350°F (175°C).
- Roll out chilled dough on a lightly floured surface. Cut into rounds(half moons) and spoon a small amount of filling in the center.
- Fold, seal edges with a fork or shape as desired.
- Place on a parchment-lined baking sheet and bake for 25 minutes, or until golden brown.
- Let cool and enjoy
Notes
- For sweeter pineapple, start with ¼ cup sugar and increase as it cooks. Keep checking taste as it cooks.
- Crushing pineapple during cooking gives a softer, more “jammy” texture.
- Chill dough overnight for extra flakiness.