With warmer weather looming ahead, our dream, well at least mine of fresh produce, berries and farmer’s market is soon to become a reality. Mangoes is something I miss most from my childhood. Growing up in India, summer always meant mangoes galore, no school but dangerous heat to deal with, which you may know by now I really hate. Mangoes specially the exceptional Alphonso kind is what compensated the heat index. But this year I got lucky, while on vacation in Dubai ate tons of them everyday.
Since coming back or should I say back to reality, only mangoes we get here in US are Mexican kinds. These are not as sweet as we get back in India but still works beautiful in this tart. With a little tartness it gives right balance to the sweet pastry cream. The crust with nutty flavor coming from almond and flakiness because of butter and egg yolks makes it a pleasure to eat without clogging you from too much sugar and letting the mango flavor shine.
This tart uses pate sablee for crust but you can use your favorite kind too. It has less sugar and more fat making it flakier, disadvantage being less shelf life. This is my personal choice for fresh fruit tart over pate sucree which tends to be on sweeter side. You can use pastry cream of your choice or like me can lighten it with some whipped cream aka creme legere. In case you live near a good Indian grocery store check it out for some Alphonso mangoes. In US I prefer using Ataulfo over Tommy Atkins. With ample amount of fresh mangoes on my hand let me know what other things should I make? And also how do you enjoy mangoes?
Makes: 9 inch tart
Pate sablee/ Tart shell dough
- 85 grams/ 6 tablespoons/ 3/4 stick unsalted butter, room temperature
- 1/4 teaspoon salt
- 120 grams/ 1 cup all-purpose flour
- 18 grams/ 3 tablespoons almond flour, optional (if not handy use all-purpose flour instead)
- 60 grams/ 1/2 cup confectioner’s sugar
- 1/4 teaspoon vanilla extract
- 2 large egg yolks
- 56 grams/ 1/4 cup heavy cream, optional
- 120 grams/ 1/2 cup whole milk
- 12 grams/ 1 tablespoon sugar
- 5 grams/ 1/2 tablespoon cornstarch
- 5 grams/ 1/2 tablespoon all-purpose flour
- 2 large egg yolks
- 24 grams/ 2 tablespoons sugar
- 1/2 teaspoon vanilla extract or bean paste
- 14 grams/ 1 tablespoon unsalted butter
- 4 to 5 large mangoes, make sure they are ripe
- 2 tablespoon apricot jam, optional
Pate sablee/ tart shell
- In a large mixing bowl combine butter, salt and all-purpose flour using a rubber spatula or hand. Combine till it’s crumbly but do not over mix the dough.
- Add almond flour and sugar, mix until just combined. In a small mixing bowl combine vanilla extract and egg yolks. Add this to the dough, mixing it carefully to avoid overworking it.
- Scrape everything into a plastic wrap and pat to form an 5 inch disk. Cover and refrigerate for at least 6 hours or up to 3 days. Can be frozen for a month. Thaw in refrigerator.
- Roll the dough about ¼ inch thick circle and line a tart pan/ring with it. Using a fork dork the bottom surface. Refrigerate the tart pan uncovered for at least 2 hours or overnight.
- Preheat the oven to 325° F. Line the tart pan and blind bake with parchment paper and put pie weights/ beans/ rice in it for 15 minutes. Remove the parchment with filling and bake another 10 to 15 minutes, until nice golden brown in color. Remove from oven and cool completely.
- In a small saucepan combine milk and 1 tablespoon of sugar. Bring to a simmer over medium heat whisking occasionally.
- In another bowl whisk cornstarch, flour, 2 tablespoon sugar and egg yolk. Temper this mixture using milk by pouring it in a steady stream while whisking it continuously. Strain the mixture back to the sauce pan. Heat over medium low heat, whisk continuously until the mixture thickens about 5 minutes. Remove from heat and transfer to a bowl. Add butter and vanilla. Mix until butter is melted and pastry cream is silky smooth.
- Place a plastic wrap over the cream so that there is no air in between. Refrigerate for 2 hours or up to 2 days.
- Once cold whip the cream till soft peaks and fold into the pastry cream for a lighter version.
- In a cooled tart shell, add the pastry cream and evenly spread into a thin layer. Cut peeled mangoes into thin slices. Arrange them in concentric circles starting from outside. As you reach center roll up a thin slice to give the whole tart appearance like rose. Heat apricot jam and brush over the mango slices for a glossy finish. Serve immediately. Refrigerate the leftovers and use in 24 hours.