Pinky’s Mango Fruit Tart

I love fruit tarts. The crisp crust encasing a creamy custard filling topped with sweet fruit. Yummm! It’s one of my all-time favorite desserts! This tart is nice because it’s so versatile. Once you fill your crust with the custard, you can top it with any fruit you like. I’ve made it with peaches, strawberries, bananas, mandarin oranges, a combination of strawberries and blueberries, etc.

I had some really nice mangoes so decided to use them for a fruit tart. Then I decided to take on the ambitious task of arranging the mango slices to look like a flower. It was a lot of work, but also a lot of fun. If you want to do the same, just peel your mango, slice the two sides away from the seed, then cut each side into thin slices. Arrange the mango slices starting with a small circle in the center and going around and around till you reach the outer crust. The number of mangoes you need depends on how big they are and how tightly you arrange your mango “petals.”

PINKY’S MANGO FRUIT TART

• 1 sweet tart dough (click here for recipe)
• mangoes (or any fruit of your choice like strawberries, peaches, blueberries, etc.)
• 2 cups (1 pint) whipping cream
• 1 can condensed milk
• 1/3 cup flour
• 2 eggs
• 2 tbsp. butter
• 1 jar apricot jelly (optional)

1. Make a sweet tart dough and pre-bake it in a 9-inch tart pan; set aside.
   You could also purchase a ready-made tart or pie crust if you don’t have time to make your own.
2. In a small saucepan, mix the cream, condensed milk, flour, and eggs together with a wire whisk.
3. Cook over low heat, stirring constantly until thick.
4. Remove from heat and stir in the butter until thoroughly incorporated.
5. Pour into the prepared crust and let cool completely.
6. Top with fruit of your choice. Arrange the fruit so it looks attractive.
7. If desired, you could make a glaze by melting a little apricot jelly in a small bowl in the microwave and brushing it over the fruit so it looks nice and shiny.
8. Chill the tart in the fridge for at least 2 hours.
9. Cut and serve.

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Basic Tart Crust / Pastry Dough

My sister, Helen, and I once took a tart making class at Le Cordon Bleu cooking school. It was a while back but it was where I learned to make this basic pastry dough. I’m probably biased, but I think this is one of the best pastry doughs ever! The recipe is so easy and very versatile. It makes a great crust for tarts — crisp, tasty, and one that doesn’t turn soggy an hour after being filled. If you’re making a dessert tart and want a sweeter crust, you could add 2 tablespoons of sugar to the dough recipe.

BASIC PASTRY DOUGH

• 2-1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 lb. cold unsalted butter, cut into 1/2-inch pieces
• 5-8 tbsp. ice cold water

1. Combine flour, salt and butter until mixture resembles cornmeal.
2. Add cold water and toss with a fork until dough comes together when squeezed in your hand.
3. Sandwich dough between two pieces of parchment paper.
4. With a rolling pin, roll out dough to size you need.
5. Chill until firm, about 30 minutes.

NOTE:  Dough can be shaped into a disk, wrapped in saran wrap and frozen for up to two weeks.

TO PRE-BAKE TART CRUST:

1. Preheat oven to 375º F.
2. Place rolled dough into tart pan with removable bottom, taking care not to stretch dough out.
3. Trim off excess dough by running a rolling pin across the top of the tart pan.
   
4. Line dough with waxed paper or tin foil.
5. Fill with pie weights, bean or rice.
6. Bake about 5-8 minutes or until golden brown.