Guava is a popular filling for sweet tarts and turnovers in Cuba. Most bakeries and coffee stands sell masa real de guayaba, in which slices of guava paste are sandwiched between 2 layers of egg-rich dough in a shallow rectangular baking dish. The tart is cut into squares like double-crusted bar cookies that are convenient to sell individually.
Cheese—either a sharp variety like manchego or Cheddar, or cream cheese—often accompanies guava desserts. The unusual cream cheese ice cream is delicious with this tart.
Sift together the flour, baking powder, and salt. With an electric mixer, cream the butter and granulated sugar and mix in the egg. Gradually beat in the flour mixture, alternating with
On a lightly floured surface, roll one of the dough balls into a circle or square large enough to line the prepared pan. Carefully roll the dough up on the rolling pin and unroll it into the pan, pressing it gently into the bottom and against the sides. Cover the bottom of the tart with the guava slices.
Roll out the remaining dough ball into a round or square about
For a more decorative top crust, use a
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