Preheat your oven to 350°F (175°C). Grease a tart pan with a removable bottom.
Combine the flour, cold cubed butter, and granulated sugar in a food processor. Pulse until the mixture resembles coarse crumbs.
Whisk together the egg yolk and vanilla extract in a small bowl. Add the egg mixture to the food processor and pulse until the dough comes together.
Transfer the dough to a lightly floured surface and knead it briefly until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
Roll out the chilled dough to fit the tart pan on a floured surface. Carefully press the dough into the pan, evenly covering the bottom and sides. Trim off any excess dough.
Spread the apricot jam evenly over the bottom of the tart crust.
Pour the guava pulp over the jam layer, spreading it out evenly.
Place the tart pan on a baking sheet and bake in the oven for 35-40 minutes or until the crust turns golden brown.
Once baked, remove the tart from the oven and let it cool completely in the pan. Then, carefully remove the sides of the tart pan.
Dust the tart with powdered sugar (optional) and slice it into portions.
Serve the guava tart as is or with a dollop of whipped cream or vanilla ice cream for an extra treat.
Ingredients
Directions
Preheat your oven to 350°F (175°C). Grease a tart pan with a removable bottom.
Combine the flour, cold cubed butter, and granulated sugar in a food processor. Pulse until the mixture resembles coarse crumbs.
Whisk together the egg yolk and vanilla extract in a small bowl. Add the egg mixture to the food processor and pulse until the dough comes together.
Transfer the dough to a lightly floured surface and knead it briefly until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
Roll out the chilled dough to fit the tart pan on a floured surface. Carefully press the dough into the pan, evenly covering the bottom and sides. Trim off any excess dough.
Spread the apricot jam evenly over the bottom of the tart crust.
Pour the guava pulp over the jam layer, spreading it out evenly.
Place the tart pan on a baking sheet and bake in the oven for 35-40 minutes or until the crust turns golden brown.
Once baked, remove the tart from the oven and let it cool completely in the pan. Then, carefully remove the sides of the tart pan.
Dust the tart with powdered sugar (optional) and slice it into portions.
Serve the guava tart as is or with a dollop of whipped cream or vanilla ice cream for an extra treat.