- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- High in dietary fibre
- 1 serve veg or fruit
There’s a lot to love in this mango tart - from the homemade sweet pastry and frangipane filling to the fruity passionfruit honey.
- Serves8
- Cook time1 hour 10 minutes
- Prep time30 minutes, + cooling, 1hr resting and 45 mins chilling time
Ingredients
- 3 mangoes, stoned, peeled, thinly sliced
- 3/4 cup (185ml) honey
- 1 free-range egg, lightly whisked
- 1 tbs demerara sugar
- 4 passionfruit, halved
- Ice cream, to serve
Sweet pastry
- 2 tsp apple cider vinegar
- 1/4 cup (60ml) iced water
- 1 2/3 cups (250g) plain flour
- 1/4 cup (55g) caster sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 125g chilled salted butter, chopped
- 2 tbs sour cream
Frangipane
- 100g sour cream
- 1 tsp vanilla extract
- 2 1/2 tbs honey
- 1 free-range egg, lightly whisked
- 1/2 cup (75g) plain flour
- 1/2 cup (50g) almond meal
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the sweet pastry, combine the vinegar and water in a jug. Place flour in a large bowl with the sugar, vanilla and salt. Add the butter and use your fingertips to rub butter into the flour mixture, leaving some larger pieces of butter (this makes the pastry flaky). Stir in the sour cream. Gradually add the vinegar mixture and use your hands to mix until a dough forms. Turn onto a lightly floured work surface and gently knead until the dough just comes together. Cover and place in the fridge for 1 hour to rest.
Step 2
Grease a large baking tray and line with baking paper. Roll out the pastry on a lightly floured surface to a 3mm-thick, 40cm disc. Transfer the dough to the prepared tray and place in the fridge for 30 mins to chill.
Step 3
To make the frangipane, combine the sour cream, vanilla, honey, egg, flour and almond meal in a bowl.
Step 4
Spread the frangipane over the pastry disc, leaving an 8cm border. Combine the mango and ¼ cup (60ml) honey in a clean large bowl. Arrange the mango mixture over the frangipane. Fold over the pastry border, pleating as you go. Brush with egg and sprinkle with sugar. Place in the fridge for 15 mins to chill.
Step 5
Preheat oven to 180°C. Bake the tart for 30 mins. Reduce oven to 160°C and bake for a further 30-40 mins or until pastry is golden and cooked through. Set aside to cool slightly.
Step 6
Meanwhile, place the passionfruit pulp and remaining honey in a small saucepan. Bring to a simmer over high heat. Cook for 4-5 mins or until mixture is dark golden. Set aside to cool.
Step 7
Drizzle the passionfruit mixture over the tart. Cut into pieces and serve with ice cream.
Recipe tip
COOK. STORE. SAVE.
Smart swap: If you don’t have any demerara sugar, swap it for raw sugar.
Plan ahead: Making this tart for a get-together? Save time on the day you’re entertaining by making the sweet pastry beforehand - cover and freeze until you need it. Thaw the pastry in the fridge overnight, then resume the recipe from step 2.
Mango tart with caramelised passionfruit honey
- Serves8
- Cook time1 hour 10 minutes
- Prep time30 minutes, + cooling, 1hr resting and 45 mins chilling time
Ingredients
- 3 mangoes, stoned, peeled, thinly sliced
- 3/4 cup (185ml) honey
- 1 free-range egg, lightly whisked
- 1 tbs demerara sugar
- 4 passionfruit, halved
- Ice cream, to serve
Sweet pastry
- 2 tsp apple cider vinegar
- 1/4 cup (60ml) iced water
- 1 2/3 cups (250g) plain flour
- 1/4 cup (55g) caster sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 125g chilled salted butter, chopped
- 2 tbs sour cream
Frangipane
- 100g sour cream
- 1 tsp vanilla extract
- 2 1/2 tbs honey
- 1 free-range egg, lightly whisked
- 1/2 cup (75g) plain flour
- 1/2 cup (50g) almond meal
Description
There’s a lot to love in this mango tart - from the homemade sweet pastry and frangipane filling to the fruity passionfruit honey.
Method
Step 1
To make the sweet pastry, combine the vinegar and water in a jug. Place flour in a large bowl with the sugar, vanilla and salt. Add the butter and use your fingertips to rub butter into the flour mixture, leaving some larger pieces of butter (this makes the pastry flaky). Stir in the sour cream. Gradually add the vinegar mixture and use your hands to mix until a dough forms. Turn onto a lightly floured work surface and gently knead until the dough just comes together. Cover and place in the fridge for 1 hour to rest.
Step 2
Grease a large baking tray and line with baking paper. Roll out the pastry on a lightly floured surface to a 3mm-thick, 40cm disc. Transfer the dough to the prepared tray and place in the fridge for 30 mins to chill.
Step 3
To make the frangipane, combine the sour cream, vanilla, honey, egg, flour and almond meal in a bowl.
Step 4
Spread the frangipane over the pastry disc, leaving an 8cm border. Combine the mango and ¼ cup (60ml) honey in a clean large bowl. Arrange the mango mixture over the frangipane. Fold over the pastry border, pleating as you go. Brush with egg and sprinkle with sugar. Place in the fridge for 15 mins to chill.
Step 5
Preheat oven to 180°C. Bake the tart for 30 mins. Reduce oven to 160°C and bake for a further 30-40 mins or until pastry is golden and cooked through. Set aside to cool slightly.
Step 6
Meanwhile, place the passionfruit pulp and remaining honey in a small saucepan. Bring to a simmer over high heat. Cook for 4-5 mins or until mixture is dark golden. Set aside to cool.
Step 7
Drizzle the passionfruit mixture over the tart. Cut into pieces and serve with ice cream.