Growing up in Jamaica, somehow we referred to fruit-filled hand pies as tarts, we enjoyed pineapple tarts. plantain tarts and banana tarts. So far I have made plenty of the savory versions, Jamaican Lentil Patties, Jamaican Ackee Patties, Jamaican Callaloo Patty.
Vegan Pineapple Tart
These pineapple tarts are great as desserts, or snacks, they are easy to prepare and are not only similar to hand pies but also like pineapple empanadas.
I remembered stopping at Butter Flakes Shop in Montego Bay after to school to purchase pineapple tarts, the gooey sweet filling with the flakey pastry crust was such a flavorful addictive treat.
My gluten-free vegan versions are just as delicious even though the texture of the crust is different but in a good way.
How To Make Vegan Pineapple Tart?
Prepare The Filling
- Place pineapple, sugar, water, lime juice, vanilla, ginger, cinnamon, and nutmeg in a medium saucepan.
- Bring to a boil over medium-high heat, reduce to a simmer and cook for 40-45 minutes or until pineapple is translucent and thickened.
- Remove from heat and cool completely. Set aside.
Prepare The Crust
- Place gluten-free flour, sugar, baking powder, salt in a bowl, mix until fully combined. Cut vegan butter into the flour mixture until crumbly.
- Cut in vegan butter in the flour, using a pastry cutter or your fingers until the dough looks like a coarse meal or bread crumbs.
- Add cold water and mix to form a dough ball, the dough will be sticky but don't worry, it will firm up once it is chilled. Cover bowl and transfer to the refrigerator for 10 minutes
- Preheat oven 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.
- Remove the bowl from the refrigerator, divide the dough into 6 equal pieces. Using an extra sheet of parchment paper, roll out each piece of dough into a 4-inch circle, about 1/8-inch thick. Add about 1 heaping tablespoon or more of pineapple filling in the center of the dough.
- Fold half the dough over the filling to make a half-moon shape, then press the edges, the edges should easily stick together. Using the tines of a fork, press the edges to seal. Repeat until all the dough balls are filled.
- Transfer pineapple tarts onto the prepared baking sheet, bake for 25 minutes or until golden brown.
Other Vegan Jamaican Desserts To Try
- Vegan Jamaican Sweet Potato Pudding
- Jamaican Cornmeal Pudding
- Jamaican Spice Bun
- Vegan Coconut Bread
- Jamaican Fruit Cake
Nutrition
- Energy:
- 373 kcal / 1559 kJ
- Fat:
- 15 g
- Protein:
- 3 g
- Carbs:
- 56 g
Cooking Time
- Preparation:
- 20 min
- Cooking:
- 1 h 5 min
- Ready in:
- 1 h 45 min
For:
6 Servings
Ingredients
Filling
- 2 cups fresh pineapple chunks
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crust
- 1 1/2 cups all purpose gluten-free flour
- 2 tablespoons cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Vegan Butter, (I used Earth Balance Buttery Spread)
- 1/2 cup ice water
Instructions
For The Filling
- Place pineapple, sugar, water, lime juice, vanilla, ginger, cinnamon, and nutmeg in a medium saucepan.
- Bring to a boil over medium-high heat, reduce to a simmer and cook for 40-45 minutes or until pineapple is translucent and thickened.
- Remove from heat and cool completely. Set aside.
For The Crust
- Place gluten-free flour, sugar, baking powder, salt in a bowl, mix until fully combined. Cut vegan butter into the flour mixture until crumbly.
- Cut in vegan butter in the flour, using a pastry cutter or your fingers until the dough looks like a coarse meal or bread crumbs.
- Add cold water and mix to form a dough ball, the dough will be sticky but don't worry, it will firm up once it is chilled. Cover bowl and transfer to the refrigerator for 20 minutes
- Preheat oven 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.
- Remove the bowl from the refrigerator, divide the dough into 6 equal pieces. Using an extra sheet of parchment paper, roll out each piece of dough into a 4-inch circle, about 1/8-inch thick. Add about 1 heaping tablespoon or more of pineapple filling in the center of the dough.
- Fold half the dough over the filling to make a half-moon shape, then press the edges, the edges should easily stick together. Using the tines of a fork, press the edges to seal. Repeat until all the dough balls are filled.
- Transfer pineapple tarts onto the prepared baking sheet, bake for 25 minutes or until golden brown.
Wow thank you for sharing, brings back memories!
Rachel, I’m happy my recipe brings back memories, I hope you enjoy.
Gosh that looks yummy! Thanks for sharing!
You are welcome Leslie, I hope you try it.