lin_in_seattle
Well-known member
Thought I'd post it after the discussion about mamgoes and raspberries are coming in season here now. This looks good and I'll try it soon.
Recipe: Mango and Raspberry Tart
8 servings
Pastry shell:
- 1 2/3 cups all-purpose flour
- ¾ cup ground Brazil nuts
- 6 tablespoons sugar
- Pinch of salt
- 1 ¼ sticks butter
- 1 egg
- 1 egg yolk
Filling:
- 3 eggs
- 2/3 cups sugar
- 4 tablespoons flour
- 2 cups of milk
- 1 tablespoon vanilla extract
Topping:
- 4 mangoes (the most flavorful you can find)
- 2 pints raspberries
- ½ cup apricot jam
- 2 tablespoons lemon juice
1. To prepare crust: Add flour, nuts, sugar, salt and butter to food processor. Using on/off switch bring ingredients together until they resemble coarse sand. Add egg and egg yolk and keep the food processor on until mixture clumps together. Remove dough to a lightly floured surface and knead it briefly. Shape in a disk, wrap in plastic and chill for 30 minutes.
2. Preheat oven to 375 degrees. Use the chilled dough to line a 12-inch loose-bottomed tart mold. Either roll out thin or pat into place. Do not lay the crust too thick or the pastry shell will be too hard. Pierce bottom with a fork. Cover it with aluminum foil and fill the case with dry beans or pie weights. Bake it for 15 minutes. Remove aluminum foil and beans and continue baking for another 15 to 20 minutes or until the pastry shell is slightly golden. Let it cool.
3. To prepare filling: Break eggs into a bowl. Add sugar and beat together well using an electric mixer, about 4 minutes. Beat in the flour at the lowest speed and slowly add the milk. Turn mixture into saucepan. Put the pot over medium heat and bring to a boil, stirring constantly, using a wire whisk or a handheld mixer. Remove pot from heat as soon as bubbles are visible at the center of the cream. Add the vanilla and beat until well incorporated. Fill pastry shell with cream, but not to the brim. Leave space for the fruit. Let it cool.
4. To prepare topping: Peel and slice mangoes. Wash raspberries and let them dry on a paper towel. Lay slices of mango in concentric circles, alternating with raspberries. Any creative pattern of your choice will do.
5. Put jam and lemon juice into saucepan and heat gently, stirring occasionally, until jam has melted and is runny. Increase heat and simmer for 3 to 5 minutes until thick and syrupy. Strain it through a sieve if clumpy. Using a pastry brush, coat fruit in the tart.
(Portions in this recipe are generous, so you may have leftovers for a couple individual tarts. )
Pasta frolla adapted from "Pâtisserie of Italy" by Jeni Wright.
Crème Pâtissière adapted from "Larousse Home Cooking" by Jacqueline Gérard and Madeleine Kamman
Copyright © 2006 The Seattle Times Company
Recipe: Mango and Raspberry Tart
8 servings
Pastry shell:
- 1 2/3 cups all-purpose flour
- ¾ cup ground Brazil nuts
- 6 tablespoons sugar
- Pinch of salt
- 1 ¼ sticks butter
- 1 egg
- 1 egg yolk
Filling:
- 3 eggs
- 2/3 cups sugar
- 4 tablespoons flour
- 2 cups of milk
- 1 tablespoon vanilla extract
Topping:
- 4 mangoes (the most flavorful you can find)
- 2 pints raspberries
- ½ cup apricot jam
- 2 tablespoons lemon juice
1. To prepare crust: Add flour, nuts, sugar, salt and butter to food processor. Using on/off switch bring ingredients together until they resemble coarse sand. Add egg and egg yolk and keep the food processor on until mixture clumps together. Remove dough to a lightly floured surface and knead it briefly. Shape in a disk, wrap in plastic and chill for 30 minutes.
2. Preheat oven to 375 degrees. Use the chilled dough to line a 12-inch loose-bottomed tart mold. Either roll out thin or pat into place. Do not lay the crust too thick or the pastry shell will be too hard. Pierce bottom with a fork. Cover it with aluminum foil and fill the case with dry beans or pie weights. Bake it for 15 minutes. Remove aluminum foil and beans and continue baking for another 15 to 20 minutes or until the pastry shell is slightly golden. Let it cool.
3. To prepare filling: Break eggs into a bowl. Add sugar and beat together well using an electric mixer, about 4 minutes. Beat in the flour at the lowest speed and slowly add the milk. Turn mixture into saucepan. Put the pot over medium heat and bring to a boil, stirring constantly, using a wire whisk or a handheld mixer. Remove pot from heat as soon as bubbles are visible at the center of the cream. Add the vanilla and beat until well incorporated. Fill pastry shell with cream, but not to the brim. Leave space for the fruit. Let it cool.
4. To prepare topping: Peel and slice mangoes. Wash raspberries and let them dry on a paper towel. Lay slices of mango in concentric circles, alternating with raspberries. Any creative pattern of your choice will do.
5. Put jam and lemon juice into saucepan and heat gently, stirring occasionally, until jam has melted and is runny. Increase heat and simmer for 3 to 5 minutes until thick and syrupy. Strain it through a sieve if clumpy. Using a pastry brush, coat fruit in the tart.
(Portions in this recipe are generous, so you may have leftovers for a couple individual tarts. )
Pasta frolla adapted from "Pâtisserie of Italy" by Jeni Wright.
Crème Pâtissière adapted from "Larousse Home Cooking" by Jacqueline Gérard and Madeleine Kamman
Copyright © 2006 The Seattle Times Company