This tropical tart is much easier than you'd think — it leans on two classic Cuban shortcuts. First, the dough needs no chilling and no rolling — just mix it by hand and press it into the pan. Second, the filling is Conchita Guava Paste, sliced and laid in like sweet, ruby-red tiles. Bake, slice, and serve with cafecito.
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 350°F.
Liquefy the shortening and butter in a medium-sized pot over medium heat. Remove from heat and stir in the flour, sugar, egg yolks, and water until a soft dough forms.
Divide the dough into two equal parts. Press one half into the bottom of a 9×12-inch baking pan to form the bottom crust.
Cover evenly with the guava paste slices.
Place the remaining dough on top, pressing down evenly to form a top crust.
Bake until lightly browned, about 40 minutes. Allow to cool at room temperature and cut into 2-inch squares.
