This luscious tropical tart is much easier to prepare than anyone would think because it is based on two Cuban shortcuts. First, the super easy pastry requires no chilling or rolling-simply mix it with your hands and place it in the baking pan. Second, the filling consists of slices of guava loaf, a delicious fruit confection available in Hispanic markets. Combine the two, bake and you have an easy, impressive dessert.
- 3/4 cup vegetable shortening
- 4 Tbsp (1/2 stick) salted butter
- 2 cups all-purpose flour
- 1 cup sugar
- 3 large eggs
- 1 large egg yolk
- 3 tsp baking powder
- 1 tsp salt
- 3 Tbsp dry sherry
- 1 1/2 pounds guava paste, cut into 1/4 inch slices
1. Preheat the oven to 350F. In a medium-size saucepan over medium heat, melt the shortening and butter together.
2. In a large bowl, combine the remaining ingredients, except the sherry and guava paste. Add the shortening and butter and, using your hands, mix well. Add the sherry and mix until well blended.
3. Divide the dough into 2 equal parts, and place one in a
9 x 12 inch baking pan, patting down evenly to form a bottom crust. Cover with the guava slices, and place the remaining dough on top, patting down evenly to form a top crust. Bake until lightly browned, 40 minutes, allow to cool at room temperature, and cut into 2 inch squares.
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Source: Memories of a Cuban Kitchen-M. Randelman
Submitted By: Roxanne Cancel