Guava is a round green fruit so common in Taiwan that it could be considered the Taiwanese pear. We have a guava tree in our backyard, which yields small, sweet fruits with many seeds, in contrast with Taiwanese guava fruits which are larger and have a milder flavor. During Thanksgiving, my daughter shared with our family a recipe for guava tarts which we ended up baking in order to use up this year’s ripe bumper crop of guava fruit. I would like in turn to share recipe with you.
- 7-8 medium sized guava fruits, seeded and cut into small pieces. Note that the quantity of guava will depend on the number of tarts you are making, as well as the type of guava you are using.
- 3 Tablespoons flour
- 1/3 cup of butter — half for the tarts, cut into pieces, and half for greasing the pan, melted
- 2/3 cups sugar
- Dash of salt
- 1 Tablespoon lemon juice
- Tart pastry or pie crust dough made with your favorite recipe. My daughter generally relies on this Real Simple recipe to make crusts for both pies and tarts. For my batch, I made a slightly richer crust by mixing the following ingredients: 1 1/2 cups all purpose flour, 2 Tablespoons sugar, a pinch of salt, 6 Tablespoons unsalted butter at room temperature, 2 eggs and 5 Tablespoons water.
- Lemon zest
- Use a pastry brush to grease a muffin tin with melted butter.
- Line each cup of the tin with dough. One way of doing this is to cut out circles of dough using a cookie cutter or the lid of a jam jar. Please one circle of dough into each tin and then mold the dough to the shape of the cup.
- Mix the flour, sugar and lemon juice with guava slices.
- Place a dollop of the guava mixture into each dough-lined cup, then top each tart with a small quantity of lemon zest and a few small pieces of cold butter.
- Bake at 425 degrees for three to five minutes, then reduce the heat to 350 degrees and cook until crust turns light brown. This took 15 minutes in our kitchen, but cooking time may vary depending on how quickly your oven gets hot.