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7 Ratings
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4 star values:
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3 star values:
2
2 star values:
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1 star values:
2
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Mango Tart
Recipe Summary
Yield: Makes one 9-inch tart
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
1/2 recipe Pate Sucree for Mango Tart
1/2 recipe Lime Curd for Mango Tart
2 ripe mangoes, peeled
1/4 cup apricot jam
Cook's Notes
Assemble this tart no more than 2 hours before serving.
Gallery
Mango Tart
Recipe Summary
Yield: Makes one 9-inch tart
Gallery
Mango Tart
Mango Tart
Mango Tart
Recipe Summary
Yield: Makes one 9-inch tart
Recipe Summary
Yield: Makes one 9-inch tart
Yield: Makes one 9-inch tart
Makes one 9-inch tart
Ingredients
Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Pate Sucree for Mango Tart
- 1/2 recipe Lime Curd for Mango Tart
- 2 ripe mangoes, peeled
- 1/4 cup apricot jam
Directions
Heat oven to 400 degrees. On a lightly floured surface, roll out piecrust to a 1/8-inch thickness. Transfer the crust to a 9-inch-round tart pan with removable bottom, and press it into the bottom edges and up the sides. Use a rolling pin to trim the dough flush with the edges of the pan. Lighly prick the bottom of the dough with a fork. Transfer crust to refrigerator to chill for 30 minutes.
Remove the crust from the refrigerator, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
When tart shell is completely cool, fill with lime curd using a small offset spatula to smooth top. Cut mango flesh away from pits, and slice to 1/8-inch thickness. Arrange fruit in a spiraling design on top of lime curd.
Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass mixture through a fine-mesh sieve. Using a pastry brush, coat mangoes with jam. Refrigerate until ready to serve.
Cook's Notes
Assemble this tart no more than 2 hours before serving.
Cook’s Notes
Assemble this tart no more than 2 hours before serving.
Reviews
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
2
Reviews
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
2
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
2
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
2
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
2
- 5 star values:
- 0
- 4 star values:
- 2
- 3 star values:
- 2
- 2 star values:
- 1
- 1 star values:
- 2
All Reviews for Mango Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mango Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
