LIVE | Day 42 🇬🇾 Pine Tart 🍍🥧 Guyanese Pineapple Tart | 🎥 in My Japanese Kitchen 👩🇯🇵🐈

Hi everyone! I'm Jo, and this is my cat Macchou 🐈✨ Today I'm making Pine Tart — Guyanese Pineapple Tart 🇬🇾🍍🥧 Day 42 of our world food tour — Guyana! @AndreL-san requested Pepper Pot, but mentioned that the key ingredient — cassareep — is very hard to find. Then @AndreL-san kindly offered to send some to me! I was so touched by that gesture 💛 It must cost a lot to ship internationally, so I couldn't ask for that… But I wanted to show my gratitude with something special — so today I'm making Pine Tart instead 😊🍍 Thank you so much for always joining my live streams and cooking with me 🐈🍳 I hope this video can be part of your relaxing time. Please feel free to watch it in the background ✨ Cooking food from around the world with my viewers 🐈🍳 One day, I hope to visit your place. And of course, Macchou will probably come to check it, as always 🐾🐈 ーー Guyanese Pine Tart 🇬🇾🍍🥧 ■ Makes 4 🍽️ Ingredients 🍽️ ＜🥧 Dough＞ 🌾 All-purpose flour　125g 🧈 Unsalted butter (cold)　70g 🍬 Granulated sugar　1 tsp 🧂 Salt　1/4 tsp 🍎 Vinegar　1/2 tsp 💧 Ice water　35–45ml (add gradually) ＜🍍 Filling＞ 🍍 Fresh pineapple (finely blended)　150g 🤎 Brown sugar　35–40g 🤎 Cinnamon powder　1/4 tsp 🌿 Vanilla essence　2–3 drops 🧂 Salt　pinch ＜✨ Egg Yolk Wash＞ 🥚 Egg yolk　1 👩‍🍳 Instructions 1️⃣ 🌾 Mix flour 125g + sugar 1 tsp + salt 1/4 tsp in a bowl. Add cold butter 70g and rub with fingertips until crumbly. Add vinegar 1/2 tsp. Add ice water 35–45ml little by little until the dough just comes together. Wrap and refrigerate for 30 minutes! ❄️ (A little vinegar makes the dough light and flaky! ✨) 2️⃣ 🍍 Blend fresh pineapple 150g in a food processor. Add to a pot with brown sugar 35–40g, cinnamon 1/4 tsp, and a pinch of salt. Cook on medium heat for 15–20 minutes until moisture is almost gone. (Cooking off the moisture is the most important step! ✨) Remove from heat, add vanilla essence 2–3 drops. (I forgot to take it off the heat first! 🤣) Cool completely before using! ❄️ 3️⃣ 🔥 Preheat oven to 180°C. 4️⃣ 🥧 Roll out dough to 3–4mm thickness. Cut out rounds with a cookie cutter or any round shape you have! (I used a Ziplock container and a glass! 😄) 5️⃣ 🍍 Place filling in the center of each piece. Fold all three sides inward to make a triangle shape, and press edges firmly with a fork! 🍴 6️⃣ 🥚 Brush the surface with egg yolk. (I brushed the inside too — but actually you don't need to! 🤣) (There's Macchou's fur on it... 🐈🤣) 7️⃣ 🔥 Bake at 180°C for 15 minutes until golden brown! ✨ 💡 Tips Fresh pineapple gives a much richer aroma 🍍 Brown sugar adds a deep, rich sweetness typical of Guyanese baking 🤎 A little vinegar in the dough makes it light and flaky 🍎 Let them cool slightly before eating — the filling settles and tastes more authentic 🥧 💡 Recipe Note The quantities and steps in this recipe may be slightly different from what you see in the video. The recipe is written in amounts that are easy for you to follow at home. ーーー I also posted long video 📹: 【The BEST Way to Eat Meatloaf! 🇺🇸🥓🧀】A Talented American Cook Mom Taught Me! 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