guava tarts

I love guava. It’s my absolute favorite fruit and flavor. In the local Latin bakeries we have here, it’s common to find assorted pastries and danishes filled with the fragrant, sweet pulp of the fruit. (good for my tummy, bad for my buns-lol!)

So, when I was thinking of a “tropical” dessert that would travel well for the “tropical island picnic”- these little babies were perfect. (and easy, too) I ♥ food processors.

I started with a basic pate brisse dough. With the help of a food processor it only took about 5 minutes. (yay!)

It’s a simple dough to work with- a good base for sweet or savory fillings.

6 tbs unsalted butter, slightly softened

1 1/2 -2 c flour

1/2 tsp salt (use 1 if you use salted butter)

2  large egg yolks

2-5 tbs ice water

Shift the salt and flour, set aside. Pulse the egg yolk and butter  until creamy, add the ice water. Now, add the flour and pulse just a few times until it comes together.

Wrap in plastic wrap and chill 15-30 min

recipe from Tarts :Sweet and Savory by Maxine Clark

I still don’t have a mini tart pan, so I did the old biscuit cutter and muffin tin.

The recipe called for pricking the dough with a fork, and lining it with parchment and beans or pie weights. Ugh- I seriously didn’t want to cut out 12 little circles. It was nap time and I had no time for that! Soooo….

I did this ↑ ! I ♥ my silicone muffin liners!

Bake at 350 for about 10-12 min then, empty the liners and beans and bake 2-4 more.

For the filling- I used

8 oz cream cheese

1/2 c sugar

1/4 tsp salt

1 egg

Beat well, for the guava stars: slice a package of guava paste lengthwise so that you have 1/2 ” thick paste pieces. Use a small cutter to cut out the shapes.

Bake at 325 for 20 minutes.

I think it’s “pollyanna cake” time once more. (If you’re a regular you may remember the post and the issues surrounding) This time, I have the really tall cake pan. It’s my stepdaughter’s favorite cake, too.

Have I told you how much I dislike crack? It’s one of those things I have never tried… but UNLIKE food- once people try that #^$@ it tends to destroy them. It’s so very sad, especially when you see the potential that is erased from a life. I don’t think I need to lecture any of y’all on the importance of staying away from @%$# like that- obviously, you have a cooking/baking/food photo addiction- like me. I don’t think I have many crack addict readers, the one I did have sold everything to her drug dealer so, she’s no longer a reader. Anyway, if you wake up one day and find yourself wanting to try something new, please let it be food.

My public service announcement. Have a great day!

You may also like...

1 Comment

  1. […] this tart, we took a simple pâte sucrée dough, lined it in a tart pan and filled it with diced apples, a bit of sugar and cinnamon and then […]

Comments are closed.

%d bloggers like this: