Guyanese pine tarts
- 2 days ago
- 1 min read
Recipe
How it turned out
The look of it can definitely be neater, but the taste was 10/10. It's also a recipe that's not too daunting — the dough came together super fast in the food processor, and the filling was made ahead a few days in advance.
What I learned
Shortening vs butter? Some of the recipes I researched used all butter, some used all shortening. This one used both. The dough came out like more of a crumbly shortcrust, than a flaky pastry, so I have some more learning to do on the pros and cons of shortening vs butter.
Neat circles are necessary. To get the circles, I used a large cookie cutter, and then rolled it out to make the surface area bigger. The pastry got too thin , and started ripping, which made the presentation a little leaky and uneven. Next time, I'll take care to have thicker and more symmetrical circles.
The filling is highly adaptable. As long as it's pineappley and not too runny, the types of spices and the level of sweatness in the filling can be chosen on the fly.
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