This tart is very delicious.

INGREDIENTS:

*Dough
1/2 TSP fine sea salt (5 g)
1 TSP baking powder (5 g)
100 g confectioner’s / powder / icing sugar
300g All-purpose / plain flour
150 g unsalted butter (weighed, then melted)
1 large egg + 1 egg yolk (75 g total weight)
Vanilla to taste
Zest 1 small lemon

*Filling
400 guava paste (or quince paste)
1/4 TSP fine sea salt

*Syrup:
1/3 cup sugar
1/3 cup water

PROCEDURE:
1 - Cut guava (or quince) paste into cubes, add salt and melt with a little water [it should remain pasty] over the stove or in microwave - reserve and leave to cool;
2 - In the bottom of a large bowl add all the dry ingredients, then sift all of it into another bowl and reserve;
3 - Weigh and then melt the butter;
4 - Pour melted butter into the bowl with the sifted dry ingredients, then add the egg and egg yolk, vanilla, and zest of lemon;
5 - Mix everything with a wooden spoon or rubber spatula, then squeeze it with your fingers until there is no dry left in the bowl;
6 - Place the dough into a surface, but DON’T add ANY flour on it, and press and drag it against the surface with the palm of your hand. Gather the dough and repeat this procedure until the dough becomes smooth;
7 - Take 1/3 of the dough, place it between two sheets of parchment paper or cling film (plastic wrap) and roll it into a rectangle of 12 cm X 27 cm [place the excess back with the mother dough], slice the rectangle onto a cutting board and take it to the freezer;
8 - Plop all of the remaining dough inside of a (preferably) nonstick 28 cm (11 inch) pie plate with a removable bottom, and press it down with your fingers until you have a uniform distribution of dough inside;
9 - Add your melted and cooled guava paste inside and reserve;
10 - Take the rectangle out of the fridge and with the help of a ruler, mark 12 demarcations of 1 cm each, then cut strips with a decorative pie cutter, pizza cutter or a knife (in that case, use a guillotine motion to cut)
11 - Unstick the strips and place 6, reasonably spaced, across the top of the tart, remove the excess and brush with beaten egg;
12 - Repeat the previous step, placing the remaining 6 strips diagonally in relation to the first ones;
13 - With any excess dough, roll pieces between your hands and place along the borders;
14 - Brush the top pastry with beaten egg and bake in a hot oven (180 C / 350 F) until done (anywhere between 40 to 60 minutes);
15 - Prepare syrup by adding sugar and water to a pan and leaving uncovered and undisturbed on low heat until all the sugar has dissolved;
16 - When tart is baked, place it over a wire rack, brush with syrup and let it cool down completely;
17 - With the help of a knife, pry the bottom plate and slide it over a serving platter or something.

NOTES:
1 - I suggest cutting into and eating it the next day;
2 - The decoration can be made a lot simpler, simply roll pieces of dough into strips and use those;
3 - Filling can also be jams or marmalades.

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DP081308-070809-22.