Mango and Plum Tart

Name: Mango and Plum Tart
Yield: 12
Ingredients: CUT FOR THE DOUGH; 1/2 cup unsalted butter, at room temperature (100g); 1/4 cup all-purpose flour (45g); 1 egg; a pinch of salt; 2 cups all-purpose flour (240g); Grains of black beans or rice for firming the dough; CUT FOR THE FILLING; 2 tablespoons unsalted butter; 5 green mangoes, peeled and diced (800g); 1/2 teaspoon ground cinnamon, finely ground in a processor; a pinch of cloves, finely ground; 1 tablespoon lime juice; 1/4 cup brandy (60ml); 150g dried black plums, cut into pieces; 1/3 cup white raisins (50g); 3 tablespoons all-purpose flour; 1/2 cup water (120ml); CUT FOR THE WHIPPED CREAM; 1 1/2 cups heavy cream, fresh (360ml); 2 tablespoons all-purpose flour

1
CUT FOR THE DOUGH
2
1/2 cup unsalted butter, at room temperature (100g)
3
1/4 cup all-purpose flour (45g)
4
1 egg
5
a pinch of salt
6
2 cups all-purpose flour (240g)
7
Grains of black beans or rice for firming the dough
8
CUT FOR THE FILLING
9
2 tablespoons unsalted butter
10
5 green mangoes, peeled and diced (800g)
11
1/2 teaspoon ground cinnamon, finely ground in a processor
12
a pinch of cloves, finely ground
13
1 tablespoon lime juice
14
1/4 cup brandy (60ml)
15
150g dried black plums, cut into pieces
16
1/3 cup white raisins (50g)
17
3 tablespoons all-purpose flour
18
1/2 cup water (120ml)
19
CUT FOR THE WHIPPED CREAM
20
1 1/2 cups heavy cream, fresh (360ml)
21
2 tablespoons all-purpose flour

Ingredients

1
CUT FOR THE DOUGH
2
1/2 cup unsalted butter, at room temperature (100g)
3
1/4 cup all-purpose flour (45g)
4
1 egg
5
a pinch of salt
6
2 cups all-purpose flour (240g)
7
Grains of black beans or rice for firming the dough
8
CUT FOR THE FILLING
9
2 tablespoons unsalted butter
10
5 green mangoes, peeled and diced (800g)
11
1/2 teaspoon ground cinnamon, finely ground in a processor
12
a pinch of cloves, finely ground
13
1 tablespoon lime juice
14
1/4 cup brandy (60ml)
15
150g dried black plums, cut into pieces
16
1/3 cup white raisins (50g)
17
3 tablespoons all-purpose flour
18
1/2 cup water (120ml)
19
CUT FOR THE WHIPPED CREAM
20
1 1/2 cups heavy cream, fresh (360ml)
21
2 tablespoons all-purpose flour

Directions

1
PREPARE THE DOUGH: in a stand mixer, beat the butter and flour until well combined
2
Add the egg and salt and continue beating until the mixture is smooth and light
3
Gradually add the flour and mix until a homogeneous dough forms
4
Wrap the dough in plastic wrap and refrigerate for 30 minutes
5
Preheat the oven to 200°C (hot)
6
Unwrap the dough and line the bottom of a removable tart pan with a diameter of 25 cm (leaving only 2 cm of border)
7
Cover the dough with parchment paper and fill with grains of black beans or rice
8
Bake in a preheated oven for 20 minutes
9
Carefully remove the parchment paper and bake for an additional 15 minutes or until golden brown
10
Remove from the oven and let cool
11
MAKE THE FILLING: melt the butter in a large skillet over low heat
12
Add the mango, cinnamon, cloves, and lime juice and cook, stirring constantly, for 5 minutes
13
Add the remaining filling ingredients and cook for an additional 10 minutes or until most of the liquid has evaporated
14
Let cool and spread over the prepared dough
15
Refrigerate for about 2 hours
16
MAKE THE WHIPPED CREAM: at serving time, beat the heavy cream in a stand mixer, adding flour gradually until stiff peaks form
17
Remove the tart shell from the mold and decorate with the whipped cream
18
329 calories per serving