Short crust pastry:
Preheat the oven to 150.
Sift the cake flour and salt together in a large mixing bowl.
castor sugar and mix well.
Dice the butter, and add to the dry ingredients, rubbing it in till the
mixture resembles breadcrumbs.
Add just enough of the water and lemon juice mixed together to form a
stiff, pliable dough.
Working gently, gather the dough into a mass.
Place the dough on a pastry board and knead gently with the palm of your
hand for a few seconds to blend the ingredients evenly.
Wrap the dough
in plastic wrap and chill for 30 minutes.
On a floured surface, roll out the dough till 5 mm thick.
Roll out into a round.
Cook the guavas in a saucepan with the sugar, sherry and
spice for about 5-10 minutes.
Just until they’re soft. You don’t want them too
mushy. If the start sticking, add a splash of water.
Roll out your round of short-crust pastry.
Lay the stewed fruit in the middle,
leaving a 3-5cm border.
Fold the border of the pastry round to cover the fruit.
Grate the zest over the fruit, and sprinkle a little more sugar for good
Wash the edges of the pastry with the egg.
Bake in the oven for about
45 minutes or until the pastry is golden.
Remove from oven and cool.
with icing sugar once cooled and serve with whipped cream.
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