Wednesday, November 11, 2009

Guava Gorgon Tartlets for Thanksgiving

With Flaky Pastry!

Pastry shells

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup shortening, chilled
  • 5 tablespoons ice water


  • 1 1/4 cups of gorgonzola cheese
  • 1 cup of guava paste cubed


  1. Preheat oven to 450
  2. Mix the flour and salt together in a medium size bowl. With a knife, cut in the cold shortening until the mixture resembles coarse crumbs.
  3. Drizzle carefully 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  4. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  5. Roll out dough, and cut with cookie cutter or glass rim and put into muffin rounds.
  6. Fill pastry cups halfway with gorgonzola and then add two cubes of guava paste to each cup
  7. Bake at 450 for 12 minutes and then reduce tem to 350 and back for 15 minutes more.

So I got my lard from the store

Then I proceeded to decided what was a good day to go ahead and use it
Guava paste cut up into cubes is the sweet lover portion of the recipe.


Vegetables (You'll see)
I made these little pies/tarts
Sifted the flour

Cut in the lard (don't use the rub in method- this stuff has to remain cold)

(After I added the salt)

Added ice cold water water and mixed lightly

Then refrigerated dough for 30 mins

Rolled out dough on floured surface

Cut like so

Then did this

Added Gorgonzola (Oven is preheating at 450)

Added guava paste
Added Vegetables

Baked at 450 for 12 mins and then 350 for 15 mins more
Let cool


They were lovely and heavenly.

The thing is that I think I like the guava added to the gorgonzola because it brings out the flavor of the gorg and then sweetens it up.

Its soooo good.

I should have added guava to the vegetables too!

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