Guava Tart
A flaky pastry turnover filled with sweet, gently spiced guava paste, baked until golden. It's a popular tea-time and bakery treat enjoyed across the islands.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Rolling pin
- •Baking sheet
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 12
- carbs
- 38
- protein
- 4
- calories
- 280
Instructions
- 1
Mix the flour, sugar, and salt together. Cut in the cold butter until small pea-sized crumbs form.
- 2
Add cold water a little at a time to form a dough. Wrap and chill for 30 minutes.
- 3
Simmer chopped guava, sugar, and cinnamon for 10-15 minutes until thick and jammy. Let it cool completely.
- 4
Roll the dough out thin. Cut it into 5-inch rounds.
- 5
Spoon guava filling onto half of each round. Fold over and press the edges shut with a fork.
- 6
Brush the tops of the pastries with beaten egg.
- 7
Bake at 375°F for 22-25 minutes until golden brown.
- 8
Cool slightly on a wire rack before serving.
Chef's tips
Chill the dough thoroughly before rolling so the butter stays cold, giving you extra flaky layers.
Storage
Store in an airtight container at room temperature up to 3 days.
Reheating
Warm briefly in a 300°F oven to refresh flakiness.
Common mistakes to avoid
- •Adding too much filling, which can leak out while baking
- •Rolling the dough too thick, leaving the center soft and undercooked
Serving suggestions
Cooked Guava Tart?
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