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.
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
