Guava Tart

Background

This bright, tropical tart celebrates the fragrant character of the guava, a fruit treasured from Mesoamerica to South Asia for its floral aroma and naturally rosy hue. Over time, pastry makers paired the concentrated confection known as guava paste with buttery shortcrust techniques to create a dessert that balances crisp bite and velvety fruit. The recipe below blends fresh guava puree with softly melted guava paste, then sets it in a tender crust for clean slices and a brilliant sheen.

Ingredients

Crust

• 1 1/4 cups (150 g) flour
• 2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup (113 g) cold diced butter
• 1 large egg
• 1 to 2 tbsp ice-cold water

Filling

• 10 oz (about 285 g) guava paste, chopped
• 1 1/2 cups ripe guava puree (strained of seeds)
• 1/3 cup sugar
• Zest and 2 tbsp juice from 1 lime
• 2 tbsp cornstarch
• 2 tbsp water, divided
• 1 tbsp butter (optional, for sheen)

Preparation

1. Make the crust dough: In a mixing bowl, whisk the flour, sugar, and salt until combined. Work in the cold diced butter with fingertips until pea-sized pieces remain. Beat the egg with 1 tbsp of ice-cold water, drizzle over the mixture, and toss just until the dough clumps; add the remaining water only if needed. Press into a disk, wrap, and chill for 30 minutes.
2. Line the pan: On a lightly dusted surface with a touch of flour, roll the dough into a circle about 1/8 inch thick. Fit it into a 9-inch tart pan with removable bottom, pressing into corners without stretching. Trim excess, dock the base with a fork, and chill the lined pan for 15 minutes.
3. Blind-bake: Heat oven to 375°F. Line the shell with parchment, fill with pie weights, and bake until edges look set, about 18 minutes. Carefully remove weights and parchment; return to oven and bake until lightly golden, about 7 minutes. Cool the shell on a rack for 10 minutes.
4. Start the filling: In a medium saucepan over low heat, combine the chopped guava paste with 2 to 3 tbsp of warm water, stirring until the guava paste softens into a smooth base.
5. Thicken and brighten: Whisk in the guava puree, the sugar, and the finely grated zest and juice of the lime. In a small cup, stir the cornstarch with 2 tbsp cool water to make a slurry; whisk it into the pan. Cook over gentle heat, stirring constantly, until the mixture visibly thickens and slowly falls from the spatula in ribbons, about 5 minutes. Remove from heat and stir in the butter for a glossy finish.
6. Fill and set: Pour the warm filling into the cooled crust and smooth the top. Let it settle at room temperature for 20 minutes, then refrigerate until fully set and sliceable, about 2 hours.
7. Slice and serve: Unmold the tart. For the cleanest cuts, warm a knife under hot tap water, wipe dry, slice, and repeat between cuts. Serve cool or lightly chilled.

Tips and variations

• No fresh fruit on hand? Use only guava paste: melt with a splash of water, then proceed with the cornstarch slurry, sugar, and lime for brightness.
• Smoother texture: After cooking, pass the filling through a sieve while still warm to ensure a perfectly silky guava layer.
• Sweeter or tangier: Adjust the balance by adding a teaspoon more sugar or an extra squeeze of lime to taste before the filling sets.
• Crust confidence: If the dough cracks, patch with a pinch of the reserved flour mixture and a dab of cold water before blind-baking.

Serving and storage

Pair slices with unsweetened whipped cream or a sprinkle of toasted coconut to complement the floral depth of the guava. Store the tart covered in the refrigerator and enjoy within three days for peak texture.