Can I make this tart ahead of time?
Yes, you can prepare the crust dough and chill it for up to 2 days, or make the entire tart a day in advance and store it covered.
DESSERT
Ecuadorian Fig and Guava Tart with a Cornmeal Crust
This unique Ecuadorian-inspired tart features a sweet and tangy fig and guava filling nestled in a rustic, subtly sweet cornmeal crust. It's a delightful dessert that balances traditional flavors with a comforting texture.
HOW TO MAKE IT
Let's cook.
01
Combine 1 1/2 cups all-purpose flour, 1/2 cup fine cornmeal, 1/4 cup granulated sugar, and 1/2 teaspoon salt in a large bowl. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
02
Gradually add 1/4 cup ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
03
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the sides. Trim any excess dough.
04
In a medium saucepan, combine 1 pound quartered fresh figs, 1/2 cup diced guava paste, 1/4 cup brown sugar, and 1 tablespoon lime juice. Cook over medium heat for 10-12 minutes, stirring occasionally, until the figs soften and the guava paste melts into a thick, jam-like consistency.
05
Pour the fig and guava filling into the prepared tart crust, spreading evenly.
06
Bake the tart in a 375°F/190°C oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
07
Let the tart cool completely on a wire rack before removing it from the pan and slicing.
About This Recipe
This unique Ecuadorian-inspired tart features a sweet and tangy fig and guava filling nestled in a rustic, subtly sweet cornmeal crust. It's a delightful dessert that balances traditional flavors with a comforting texture.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, sprinkle a pinch of cinnamon or cardamom into the fig and guava filling. If fresh figs are unavailable, you can use dried figs rehydrated in warm water, then chopped.
Easy Substitutions
If guava paste is hard to find, you can use a thick guava jam or even a mix of apricot jam and a touch of lime zest for a similar tangy-sweet profile. All-purpose flour can be replaced with a gluten-free baking blend for a gluten-free option.
Storage & Reheating
Store leftover tart covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a warm oven for a few minutes if desired.
Serving Suggestions
Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. A light dusting of powdered sugar adds an elegant finish. It also pairs wonderfully with a cup of strong Ecuadorian coffee.
Common Mistakes
Overworking the crust dough can lead to a tough, rather than tender, crust. Not chilling the dough sufficiently can make it difficult to roll out and prone to shrinking during baking. Overfilling the tart can cause the filling to bubble over and burn. Not cooking the fig and guava mixture enough can result in a watery filling. Slicing the tart while still warm can cause it to fall apart; allow it to cool completely for clean slices.
Frequently Asked Questions
What kind of figs should I use?
Any fresh figs will work well, such as Black Mission, Brown Turkey, or Kadota figs. Choose ripe, plump figs for the best flavor.
Can I freeze this tart?
While you can freeze the baked tart, the texture of the crust may become slightly softer upon thawing. Wrap it tightly in plastic wrap and then foil for up to 1 month. Thaw in the refrigerator overnight and reheat gently.
MORE TO KNOW
The cornmeal in the crust provides a wonderful, slightly gritty texture and a subtle sweetness that complements the fruit filling. When rolling out the dough, work quickly to keep the butter cold, which helps create a flaky crust. If the dough cracks, simply press it back together. The fig and guava filling should be thick enough to hold its shape but still spreadable; if it's too thin, continue cooking for a few more minutes until it reduces.
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