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Mango Tart
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the mango filling:
- 3 large ripe mangoes, peeled and diced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1 tablespoon fresh lime juice
- For the glaze:
- 1/4 cup apricot preserves
- 1 tablespoon water
Instructions
- To make the crust, in a food processor, combine 1 1/2 cups flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water. Pulse until the dough comes together, adding an additional tablespoon of ice water if needed. Do not overmix.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5-7 minutes, or until the crust is golden brown. Allow to cool completely.
- To make the mango filling, place the diced mangoes in a saucepan with 1/2 cup sugar. Cook over medium heat, stirring occasionally, until the mangoes are soft and the sugar has dissolved, about 10 minutes.
- In a small bowl, mix the cornstarch with 1/4 cup water to create a slurry. Add the slurry to the mango mixture and cook, stirring constantly, until the filling has thickened, about 2-3 minutes. Remove from heat and stir in the lime juice. Allow to cool slightly.
- Pour the mango filling into the cooled tart crust and spread it evenly. Refrigerate for at least 2 hours, or until set.
- To make the glaze, in a small saucepan, heat the apricot preserves and 1 tablespoon of water over low heat until melted. Strain the glaze through a fine mesh sieve to remove any lumps.
- Brush the glaze over the top of the mango tart. Refrigerate for an additional 30 minutes to set the glaze.
- Slice and serve the mango tart chilled. Enjoy!
The history of mango tart can be traced back to the tropical regions of Southeast Asia, where mangoes have been a beloved fruit for centuries. This luscious dessert gained popularity in French patisseries during the colonial era, blending the exotic sweetness of mangoes with the delicate art of French pastry-making. Renowned chefs like Pierre Hermé and Christophe Michalak have elevated the mango tart to gourmet status with their innovative recipes. Today, the best versions of this delectable treat can be found in upscale patisseries in Paris, as well as in trendy dessert shops in cosmopolitan cities around the world. The key to a perfect mango tart lies in the balance of ripe, juicy mangoes and a buttery, flaky crust, creating a harmonious marriage of flavors and textures. For a unique twist, some chefs incorporate spices like cardamom or ginger to add an extra layer of complexity to this beloved dessert. Whether enjoyed in a chic Parisian café or whipped up in a home kitchen, the mango tart continues to captivate dessert enthusiasts with its irresistible allure.
55 min
8
320 calories
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