Guava Tart

​Traducir al español

---

Guava Tart

After making my husband a chocolate cake, that he always says is the best cake he ever tasted (recipe is listed here), he says to me "my favorite dessert is tarts."
So I said "oh really" all these years together and you never mentioned this to me.

We further talked about flavors and he likes pineapple, coconut and guava.

Bingo, I have some guava available in my pantry so that is what I decided to make.

He is delighted and loved it.

He didn't say it was the best he ever tasted but asked for seconds, so it passed as a winner.

---

---

Ingredients

Pastry Recipe

• 2 1/2 cup all-purpose flour
• 1/2 cup of sugar
• 1/4 tsp. salt
• 2 sticks of butter, chilled and cut into pieces
• 6 Tbsp. ice water

Guava Filling Recipe

• 2 jars of guava (I used Bohio guava filling 20 oz each for a total of 40 oz)
• 1 cup of white sugar
• 1 tsp. of vanilla
• 1 tsp of anise extract

---

Tart dough

Guava - Bohio

Sliced guava with chocate and carmel syrup

Directions

​

Pastry directions

1. Combine the flour, sugar and salt into your food processor, pulse to mix.
2. Drop the sliced butter into the processor and mix on low until it represents cornmeal.
3. Pour 3 tbsp of ice water into the mixture and pulse until it starts to come together.
4. Add the rest of the ice water and pulse until the dough completely comes together.
5. Turn the mixture onto a well-floured work surface.  Knead it twice to create a ball of dough.  Pat the dough into a disk shape, wrap it in plastic wrap.
6. Chill in refrigerator for 30 minutes or up to 3 days.
7. Place the dough onto a well floured surface and divide it in half for top and bottom and roll the 1/2 into a 12" circle, turning the dough once.  Be sure it does not stick.
8.  Fold the dough in half over the rolling pin and place into your pie plate or tart pan.  Press it down to make sure it is firmly fitted into the plate or pan.  Cover and chill until ready to use.  Take the remaining dough and roll out and cut into strips to use for the top.  Cover and chill until ready to use.

Guava filling direction

1. Preheat oven to 350 degrees.
2. Pour the two bottles of guava with liquid into a small sauce pan.
3. Add the sugar, vanilla and anise
4. Bring to a boil and turn down to medium and cook for 20 minutes.
5. Strain the excess liquid off, do not press down just let the liquid run off.

Assemble and Bake

1. Pour the pulp into the pie plate or tart pan.
2. Take the dough strips and make a lattice design or whatever you prefer.
3. Bake at 350 degrees for 30 minutes turning to be sure the top crust browns but not burns.  Remove, let it cool and serve.  

---

Other Desserts