Ingredients:
For the base of the tartlets:
- 150 gr butter, room temperature.
- 100 gr confectioner’s sugar.
- 1 egg.
- 1 teaspoon of Mex – Can® Extracto de Vainilla (Vanilla Extract).
- 250 gr wheat flour.
- 1 orange zest.
For the filling:
- 200 gr of Saskatoon blueberries or blackberries.
- ½ cup water.
- ¼ cup sugar.
- 1 teaspoon lemon or orange juice.
- 2 tablespoons of cornstarch.
- 1 jar of Mex – Can® Mermelada de Guayaba (Guava Jam).
50 minutes
4 servings
Appetizer
Medium
Difficulty
How to prepare:
- For the base: in a bowl, cream the butter and sugar. Add the egg, the Mex – Can® Extracto de Vainilla (Vanilla Extract) and mix, then add the flour and orange zest all at once.
- Knead on a surface; Cover with plastic wrap and refrigerate for at least 1 hour.
- Spread on a flour-dusted surface and cover tartlet molds (individual molds or a large 25 cm mold). Refrigerate.
- For the filling, simmer the blackberries, sugar and lemon juice on medium heat for 10 minutes or until achieving a thick consistency; add the cornstarch and cook for 2 more minutes.
- Once warm, add the Mex – Can® Mermelada de Guayaba (Guava Jam) and pour into the tartlet molds.
- Cover with pastry strips to decorate and bake at 180 C for 35 minutes or until golden brown. Allow to cool and serve.
You cannot add "Marmalade Guava" to the cart because the product is out of stock.
Buñuelos with Guava jam
Ingredients: For the buñuelos: 2 ½ cups of wheat flour. 1 teaspoon baking powder. 2 tablespoons of sugar. ½ teaspoon salt. 45 g butter, room