Mango pan tart

mango pan tart


Biscuit pastry
Mango tart


1.Preheat oven to 200°C/400°F.
2.To make biscuit pastry: beat butter, egg yolk, caster sugar and extract in small bowl with electric mixer until light and fluffy. Transfer to medium bowl, stir in sifted flour. Knead dough on floured surface until smooth, enclose in plastic wrap, refrigerate 30 minutes.
3.Remove cheeks from mangoes using large metal spoon, scoop flesh from skin. Cut each cheek into three wedges. Melt extra butter in ovenproof frying pan (base measurement 20cm and 5cm deep). Add raw sugar and the water, stir over heat without boiling until sugar dissolves.
4.Simmer uncovered without stirring for about 3 minutes or until light caramel in colour and thickened slightly. Place mango wedges in pan and cook 2 minutes. Remove pan from heat and cool.
5.Roll out pastry between sheets of baking paper until large enough to line pan. Lift pastry over mango in pan, tucking edges around fruit. Brush pastry lightly with egg white; sprinkle with demerara sugar.
6.Bake about 30 minutes or until pastry is browned lightly. Stand in pan 5 minutes before carefully inverting tart onto serving plate.

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