This little tropical tart is a sweet trick from Abuela's kitchen. No filling to fuss over, no dough to roll out — just Conchita Guava Paste and a few simple steps to a dessert that tastes like Sunday afternoon in Havana.
Ingredients
• 1 can of Conchita Guava paste
• 3/4 cup vegetable shortening
• 1/2 salted butter bar
• 2 cups of flour for all use
• 1 cup of sugar
• 4 eggs
• 3 teaspoons of baking power
• 1 teaspoon salt
• 4 tablespoons unfiltered apple cider
• 1 tablespoon of vanilla extract
How to make it
Preheat the oven to 350º F. Melt shortening and butter in a medium saucepan over medium heat. Beat the eggs with the sugar in a large bowl. Combine the remaining ingredients except apple cider and guava paste. Add the butter, then add the apple cider and mix until everything is well mixed. Place half of the dough in a 9×12 inch baking pan, forming the bottom crust. Cut the Conchita guava paste into 1/4 slices. Cover the lower crust with it and place the remaining dough on top of the guava paste, placing it evenly to shape the upper crust. Bake for 40 minutes or until lightly browned. Allow to cool to room temperature.
