Guava and almond tart

serves 6

90 g (100 ml) soft butter 90 g (112 ml) soft brown sugar 2 eggs 120 g fine almonds 40 g (70 ml) cake flour 1 ml baking powder 3 fresh guavas, peeled and halved 30 ml soft brown sugar 50 g pistachio nuts icing sugar to decorate

Preheat oven to 160 C. Cream butter and brown sugar until light and creamy. Add eggs, almonds, flour and baking powder and mix well. Spoon batter into a buttered spring form quiche pan of 35 x 10 cm. Smooth the batter on top. Arrange the guavas down the middle, with the cut sides facing down. Press them into the batter. Sprinkle 30 ml brown sugar over. Bake for 35 40 minutes. Allow to cool and decorate with pistachio nuts and sieved icing sugar.