Pasta Frola - Guava Tart

     This recipes hails from South America, it's made in Paraguay and Uruguay. It's a short pastry crust topped with guava paste and baked. I made this tart last week in honor of a family member that passed away unexpectedly. He spent two years after high school in Uruguay and it seemed like a fitting way to honor the life of a man that was well loved and influenced so many. May his memory be a blessing. 

1 1/2 c. flour

1/2 c. cornstarch

1 tsp. baking powder

1/2 c. sugar

4 oz. butter, cold

zest of 1 lemon

1 tsp. vanilla extract

pinch salt

1 whole egg

1 egg yolk

21 oz. guava paste

2 Tbsp. orange juice

1 tsp. orange blossom water

1 Tbsp. heavy cream

Powdered sugar

Pre-heat the oven to 350*F. 

In a bowl combine the flour, cornstarch, baking powder, and sugar. Cube the butter and add to the flour. Rub together with your hands until the mixture resembles crumbs. In a separate bowl combine the zest, extract, salt, whole egg, and egg yolk and whisk to combine. Add the egg mixture to the flour mixture and mix to combine. Remove the mixture from a bowl and move to a clean surface, knead to combine. Roll into a disk and allow to chill for 1 hour. Remove from the fridge and allow to stand for 10 minutes. 

In a food processor combine the guava paste, orange juice, and orange blossom water. 

Remove a quarter of the dough and set aside. Roll the dough into a circle and place in a tart pan  Spread the guava in to the tart base. Roll the remaining dough into ropes and drape across the top. Brush the crust with the heavy cream and place in the oven. Bake for 45 minutes or until the crust is golden. Remove from the oven and allow to cool. Dust with powdered sugar and serve.