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Recipe: Juicy Mango-Raspberry Crumble Tart

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Sweet mango and tart raspberries are absolutely scrumptious together in this juicy and buttery tart. For best results, make sure the mangos are ripe. You can use either a ceramic tart pan or a pan with removable sides. The textures of this tart are best the day that it’s made.

Makes 1 (9-inch) tart

Ingredients:
11/2 cups (71/2 ounces or 215 grams) all-purpose flour
1/2 cup (31/2 ounces or 100 grams) packed light brown sugar
1/4 cup (13/4 ounces or 50 grams) granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (4 ounces or 115 grams) unsalted butter, melted, plus more for greasing the pan
1/4 cup (60 mL) seedless raspberry preserves
2 ripe mangos, peeled, pitted, and sliced thin
11/2 cups (6 ounces or 170 grams) fresh raspberries

Methods:
Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Lightly butter the bottom and sides of a 9-inch tart pan.

In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon. Add the butter and toss with your fingertips until the mixture forms moist crumbs. Place 21/4 cups (12 ounces or 340 grams) of the crumb mixture into the pan. Firmly press into the bottom and up the sides. Reserve the remaining crumb mixture (about 3/4 cup).

Spread the raspberry preserves into the tart and then top with the mango slices and fresh raspberries. Sprinkle the remaining crumb mixture over the top.

Bake until the crust and streusel is a deep golden brown, about 35 to 45 minutes.
Let the tart cool on a wire rack for 20 minutes, then remove the sides to allow it to finish cooling.

Extracting the flesh from a mango can be tricky. Once peeled, it becomes a slippery football. Instead, I slice each of the fleshy sides from the pit (with the skin on) and slice each piece in three strips lengthwise. Then with the flesh side up, I slip a sharp paring knife between the skin and the flesh, and slice the flesh off. After, I slice off the remaining strips from the pit and slice the flesh from the skin.

Recipe reprinted with permission from ONE BOWL BAKING: SIMPLE, FROM SCRATCH RECIPES FOR DELICIOUS DESSERTS © 2013 by Yvonne Ruperti, Running Press, a member of the Perseus Books Group.

See also, One Bowl Baking: Delicious dessert recipes by Yvonne Ruperti and Recipe: Upside-Down Sticky Pecan Muffins

Yvonne Ruperti

Yvonne Ruperti

About the Author:
Yvonne Ruperti appeared on the Emmy-nominated cooking show America’s Test Kitchen for three seasons and was a recipe developer and writer for Cook’s Illustrated magazine. She writes for the blog, Serious Eats, and is the author of The Complete Idiot’s Guide to Easy Artisan Bread. She currently splits her time between Singapore, where she is tasting and experimenting with local ingredients, and New York City. Follow her on Twitter @yvonneruperti.

Author: Javan Ng
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