- For the base:
- 2 T butter, melted
- 150 g brown sugar
- 2 free-range eggs
- salt, a pinch
- 120 g flour
- 1 1/2 t baking powder
- 1/4 cup milk
- 6 lightly poached guavas, cut into 2 cm slices (they should still be quite firm)
- For the sauce:
- 100 g brown sugar
- 1/ 2 x 380 g can evaporated milk
- 1/2 cup cream
- 1 t vanilla extract
1. Preheat the oven to 180°C and grease a 20 cm ovenproof dish. To make the base, cream the butter and sugar. Add the eggs one by one and mix well until smooth and creamy.
2. Combine the dry ingredients and add to the butter and sugar, alternating with the milk. Mix until smooth.
3. Pour a third of the batter into the greased dish, then top with a third of the sliced guavas. Repeat with the remaining batter and guavas.
4. Bake for 35–45 minutes, or until golden brown and cooked through.
5. To make the sauce, combine all the ingredients in a saucepan over a gentle heat, stirring continually. Keep warm while the tart is baking.
Cook's note: An adaptation of a French apple tart, this version using guavas has been passed down through the generations. Sometimes I like to replace the sugar in the sauce with the poaching liquid to ensure the flavour of the guava comes through. Use canned guavas out of season.