FINALLY. While I love traveling and have had the opportunity to do a decent amount of it these past few months, it does cause a tendency for me to be AFK – Away From Kitchen – for long periods of time. I’ll bookmark blogs and write out recipe ideas in my notebook so frequently that by the time I get back home, I’m itching to leave my oven on permanent pre-heat and cook up a storm.
Now that I get to be back in the city by the Bay for the next month, recipes are being turned into dishes that I’m stoked to share with you. The first one is this beautiful mango blackberry tart!
When I think of summer, I think of all the amazing fruits and berries that only come around this time of year. All I want to do is use them in as many ways as possible, from ice cream to smoothies to tarts. When I made this mango blackberry tart, I wanted it to drip of summertime to celebrate the best of the seasons. Plus, my heart melts for anything with mango in it.
The tart dough is a sweet version that I adapted from the Tartine cookbook, a go-to resource for me. The almond flour adds a subtle zing that pairs with the fruits, while the ease of the dough means no excess rolling and flouring – you can literally press it into the pan and even it out.
I’m also a little obsessed with the walnut nougatine topping, since I’m a sucker for nuts in desserts. When baking, it looks very liquidy and appears as if it will never bake, but once the sugars meld with the fruit juices, everything comes together in a way that only summer can bring. The only thing that can top it off is a fat scoop of vanilla ice cream and a fork to yo’ face.
- 9 oz unsalted butter, at room temperature
- 7 oz granulated sugar
- 1/4 tsp salt
- 3 eggs, at room temperature
- 14 oz all-purpose flour
- 3 oz almond flour
- 1 cup walnuts, lightly chopped
- 2 mangoes
- 4 oz fresh blackberries
- 1/2 cup granulated sugar
- 2 egg whites
- For the sweet tart dough: In the bowl of a stand mixer, cream the butter, sugar, and salt on medium speed until smooth and light. Add in 2 eggs, mixing well after each addition.
- Use a spatula to scrape down the sides of the bowl and mix again until everything is combined. Add the flours all at once and mix on low speed until just incorporated.
- On a lightly floured surface, divide the dough into 2 equal discs. Wrap in plastic wrap and chill for at least 2 hours or overnight.
- To bake: Place one dough disc on a floured surface and roll out until 1/8-inch thick. Depending on the size of your tart pan, either roll it out into a large circle or a long rectangle (I rolled mine into a rectangle since that’s the shape of my tart pan).
- Carefully transfer the dough to the tart pan and trim to fit. The dough might get a little soft, but just press the dough into the crevices and trim the excess to fit. Pierce the bottom of the pan with a fork all over and place in the freezer for at least 15 minutes.
- Preheat the oven to 325 degrees. Place the chilled tart pan in the oven and bake for 8-10 minutes until very lightly colored.
- While baking, make an egg wash with the remaining egg and a couple tablespoons of water whisked together. Remove the pan from the oven and lightly brush the shell with the egg wash. Return to the oven and bake until golden brown, about 5-7 minutes longer. Let cool completely before use.
- For the tart: Preheat the oven to 350 degrees. Use a knife to cut the skin off the mangoes. Slice into 1/4″ thick pieces and line the bottom of the pre-baked tart shell. Add in whole blackberries along the empty spaces in the shell.
- Combine the walnuts, sugar, egg whites, and salt in a small mixing bowl and stir well. Using a large spoon, spread the topping evenly over the mangoes and blackberries, extending to the edges of the tart to make sure everything is evenly covered.
- Bake the tart for 45-55 minutes. If the edges of the tart start to become too brown, cut strips of aluminum foil and cover the edges of the pan. When done, the tart will barely jiggle and the juices from the blackberries would be mostly evaporated.
- Let the tart cool on a wire rack completely before serving. It will keep in the refrigerator for up to 4 days.