Guyanese Pepper Pine Tart

Flaky Guyanese pine tarts filled with pineapple and spicy Wiri Wiri Pepper Jelly.

Created: November 28, 2025

Author: @surenz2

Golden Guyanese pepper pine tarts filled with pineapple and Wiri Wiri pepper jelly

Guyanese Pepper Pine Tart

This version adds a bright pepper kick to the traditional sweet pineapple filling and adjust the pepper jelly to your preferred heat level.

Prep
40 mins

Cook
20 mins

Cooling Time
20 mins

Total
1 hrs 20 mins

Equipment

Ingredients

Wiri Wiri Pepper Jelly, make first!

Dough

Pineapple filling

Directions

Make the dough

  1. Put butter in the freezer for 30 minutes before making the pastry dough.
  2. Measure 480g flour into a mixing bowl.
  3. Add salt then grate frozen butter using the shred side of a cheese grater into the flour.
  4. Using a fork or your hands, blend the butter into the flour. Do not over blend, the goal is to leave little chunks of butter which create a flaky texture.
  5. Add the ice water a little at a time and press the flour together to form a dough ball. Do not knead the dough as this will remove the flaky texture.
  6. Once most of the dough comes together , turn it onto a floured surface and quickly press it into a ball.
  7. Wrap in plastic, press it down to flatten it , and refrigerate for about 30 minutes.

Make the filling

  1. Blend Pineapple chunks in blender with half of juice from the can.
  2. On a saucepan over medium heat, mix blended pineapple, sugar, lemon juice and salt.
  3. Cook pineapple for 25 minutes or until it has thickened. Do not overcook.
    >View image
  4. Remove from heat and cool completely before using.

Assemble & bake the pine tarts

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  2. Beat 2 egg yolks and 1 tablespoon water. Set aside.
  3. Mix 1 tablespoon pine filling, 1/2 tablespoon pepper jelly and mix. Taste to see if it's your desired spice level. Mix enough to fill 6 pastries. In my case that's 6 tablespoons pine filling and 3 tablespoons pepper jelly. Set aside.
  4. Divide the pastry dough into two and place one half back into the plastic in the fridge.
  5. Working with the remaining half, roll the dough out until it is 1/8th inch thick, then using a pot lid to cut about 3 circles. You will need to press the scraps together, roll out again and cut another 3.
    >View image
    A six-inch pot lid used to cut round pastry pieces
  6. Fill the center of each circle with this mixture.
    >View image
    Pineapple and pepper jelly filling in the center of pastry circles
  7. Using your finger, brush the edges with some cold water then fold over the edges to form a triangle.
  8. Using a fork, crimp along the exposed edges.
  9. Place on a baking sheet with parchment paper, then brush with the egg wash.
    >View image
    Unbaked triangular pine tarts brushed with egg wash on a baking sheet
  10. Repeat steps 2 to 4 with the remaining pastry dough.
  11. Bake at 350°F for 20 to 25 mins, then remove from the oven and let cool on a wire rack.

Nutrition facts

I have absolutely no idea! Please feel free to hit me up if you calculate this 😆

Notes

More Guyanese-inspired desserts