Guava Coconut Frangipane Tart

A tropical bakewell tart: this guava coconut frangipane tart is a classic with a twist. The addition of guava paste is a delicious touch to this nutty tart . It’s a great picnic cake, travels well.

Connections are made every day. Sometimes they’re large or life changing. Other times they’re as simple as a smile to a passerby on the street or stopping to observe Spring’s first flowers pushing through the cool, heavy earth. These little connections are made everyday whether you stop to take notice or not.

One connection that continues to intrigue and inspire me is food. It’s amazing to think that one little seed, when loved and cared for, grows into something that nourishes the body and mind. That those little seeds make a meal that I can then share with friends and family, making even further connections, that soon become memories of those meals and times past.

When I take the time to photograph a new recipe I’ve made and post it to share with others, who then take the time to read it, I think about all those connections I’ve made with people I don’t even know and it blows me away. I’ve entered their lives in some small way and it feels good.

One of my first connections with blogging and the blog world was when I saw a bakewell challenge years ago, and I remember baking a tart for my family and friends. That was way before I had the blog.  I would gawk at beautiful(handful) of blogs and enjoyed seeing them create masterpieces.  So, here it is after many many years, I decided to share my version of the bakewell tart, guava coconut frangipane tart on this space.

Guava Coconut Frangipane Tart

This is a twice baked dessert, a perfect tart to end any meal. There are lot discussions on the traditional bakewell tart. The guava paste cuts the sweetness of the tart and adds a little tartness.  I not only spread the guava paste on the tart base, but also swirled it in for that pretty look.  The berries are studded in not only for how pretty it looks, but it adds a freshness.

This is not a traditional Bakewell Tart, it’s a modern take on the classic.

Guava-Coconut Frangipane Tart

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

A tropical bakewell tart: this guava coconut frangipane tart is a classic with a twist. The addition of guava paste is a delicious touch to this nutty tart . It's a great picnic cake, travels well.

Author: Ash

Recipe type: Dessert

Serves: 4-6

Ingredients

• 1½ cup Plain white flour
• ½ tsp Salt
• ½ cup Butter (unsalted)
• ⅓ cup Unrefined golden caster sugar
• 1 Egg(s) (free range) (medium, Lightly beaten)
• If the dough doesn't come together, add 1 egg yolk

For the filling

• ½ cup unsalted butter
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ c almond meal
• ½ cup coconut powder/flakes unsweetened
• 2 tbsp all purpose flour
• 2 large eggs
• ⅓ tsp salt
• few drops of almond extract
• ⅓ cup guava paste
• Berries

Instructions

1. Preheat oven to 400 degrees. Use a 8 inch wide by 1 inch tart pan.
2. Put the flour, salt, sugar, butter into a food processors and pulse until the mixture resembles breadcrumbs.
3. Add the egg and yolk one at a time and pulse until a smooth dough is formed.
4. Press it in a greased tart spring form pan uniformly. Chill the spring pan in the freezer for 1 hour.
5. Prick the base with a fork, and then cover the pastry lightly with some baking paper. Cover the paper with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
6. Remove from the oven and remove the baking beans. Return to the oven for a further 5 minutes to dry the pastry further.
7. Reduce the oven temperature to 325 degrees. Use a 9 inch tart pan.
8. Melt the guava paste in the microwave or in a small sauce pan and set aside.
9. For the filling, mix together the almond meal, coconut flakes, flour and brown sugar. Add the beaten eggs and almond extract and mix well. When the pastry has cooled spread a generous layer of guava paste onto the pastry base. Pour the filling mixture over the guava paste to fill the pastry case.
10. Add some berries on top, and the almond flakes. Bake in the oven for 25-30 minutes or until the filling is baked through and golden brown on top. Remove from the oven and allow to cool. Cut into slices and serve.

Notes

Guava Paste can be bought and stored in the refrigerator for upto a month.
https://www.amazon.com/Goya-Guava-Paste-Ounce-Guayaba/dp/B00BLWFO9I/ref=sr_1_2_a_it?ie=UTF8&qid=1532580421&sr=8-2&keywords=guava+paste

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