So what is the best way to deal with my over abundance of guava fruit? Having made guava jelly and butter, and given kilos and kilos of the stuff away, I thought that I should package it up in a tart and feed it to my colleagues.
I was aiming for something like tarte tartine, but with guavas! *evil cackle*
I made sour cream pastry. However perhaps because of the humidity, I needed 1.5 cups of plain flour to the butter and sour cream.
The extra flour was enough for a large 27cm quiche tin, and five 10cm taster tins.
I oiled the tins, and put a round of baking paper in the base to assist later removal. The finished product comes out quite easily, so this might be unnecessary.
Blind baked the pastry for about 15 minutes, or until light brown.
2. Guava Jam
I figured sliced guava on its own might be too plain in flavour, so I made jam. I didn’t read the recipe properly, so like on autopilot, I made as per guava jelly and boiled my guavas.
This is my recipe, modified from the link above.
3 cups guavas, de-seeded and simmered (as per guava jelly)
1.5 cups sugar
1 tablespoon apple cider vinegar
1 tablespoon lemon juice (1/2 lemon)
1/4 tsp salt
Boil the lot, and then have it on a medium simmer for about 30 minutes.
I had the mixture bubbling for 20 minutes, and kept stirring to stop it spitting.
This gave me enough jam for a thin layer in one large quiche tin, four small 10cm tasters, and one 500g jam jar for later consumption.
3. Guava Tart
Half an apple, thinly sliced.
3-4 fresh guavas, de-seeded and sliced into strips.
Guava jam, to taste.
Just baked pie/tart crust.
Allspice, cinnamon, brown sugar.
Smear a thick layer of jam on the pastry baked base.
Starting with thin slices of apple (optional), create the main pattern on the pastry, and then infill with strips of fresh sliced guava. Go on, don’t be shy, if you’re trying to use up a day’s harvest of guavas, you’ve got plenty to spare.
Sprinkle, allspice, cinnamon sugar and brown sugar. I had some Chinese five spice lying around, so that went on too.
Bake for 10-15 minutes, until pastry is golden brown and the fruit has reduced a little.
Verdict: yum! Evil in this case is justified.
Lessons learned: use heaps more fruit. Also, how do I make nice professional looking pastry edges rather than rustic homemade edges?