This summer dessert tart is for those lucky people who have mango trees in their yards. If you don’t have mangoes, use peaches just as the original recipe from Amanda Hesser calls for. The tart is excellent on its own, or with vanilla ice cream or whipped cream.
It is now October and our two mango trees are bare of fruit, so we will patiently wait for their return next summer. Both the Rapoza and White Pirie varieties are delicious, however, the White Pirie is what I used for the tart because of its firmer texture. It’s a super sweet mango that we also use in mango bread and mango jam.
The White Pirie has a gorgeous orange color to it.
The dough ingredients are mixed together then pressed into the tart pan. If you don’t own a tart pan, a pie pan is an adequate substitute.
The mangoes are arranged in a concentric circle with the center portion filled with smaller pieces.
A good sprinkling of the butter, sugar, and flour mixture is layered over the entire top of the fruit before baking. It may seem as though there is too much of the crumble mixture, but use it all. It will melt into the mangoes enhancing this beautiful tart.
- Tart Pastry:
- 1½ cups + 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon granulated sugar
- ¼ cup + 1 teaspoon canola oil
- ¼ cup mild olive oil
- 2 tablespoons whole milk or half & half, lactose free or regular
- ½ teaspoon vanilla extract
- Tart Topping:
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 2 tablespoons cold Earth Balance Buttery Sticks or regular butter
- Fruit Tart:
- 4 medium mangoes, peeled, seeds removed, and sliced about ½-inch wide
- Heat oven to 425 degrees. Wrap the exterior of a 10" tart pan (with a removable bottom) with foil (juices from fruit can seep through the tart pan).
- Mix together 1½ cups + 2 tablespoons flour, ½ teaspoon kosher salt, and 1 teaspoon sugar in a medium mixing bowl.
- In a small bowl, whisk together the oils, milk and vanilla extract. Pour this mixture into the flour mixture and mix gently with a fork (just enough to dampen; do not over work it). Transfer the dough to a 10" tart pan with removable bottom (I use a non-stick). You may also use a 9" tart pan if that's what you have available. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge (pat firmly). I find that using a 10" tart pan works perfectly. There won't be any leftover dough and it may seem there is not enough but keep pressing the dough until it is evenly distributed.
- In the same bowl you used for the dough, combine ¾ cup sugar, 3 tablespoons flour, ¼ teaspoon kosher salt, and the Buttery Sticks. Using your fingers, pinch the butter into the dry ingredients until crumbly.
- Starting on the outside, arrange mangoes overlapping in a concentric circle over the pastry. Fill in the center with the smaller pieces of mango. The mangoes should fit snugly. Sprinkle the pebbly butter mixture over the top (use it all). Place foil wrapped tart pan on a baking sheet and bake for 35 minutes until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. It's a good idea to check the tart crust after it has baked for 25 minutes. To protect the crust from over browning, drape a piece of foil over the tart and continue baking. Cool tart on a rack. Serve warm or at room temperature. You may refrigerate the tart until ready to serve once it has cooled. It is best eaten the day it is made.
