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.
What are your favorite summertime desserts? 
- 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.
What a stunning tart!!!
Thank you so much! The mangoes look especially bright in these pictures, hah.
Such a gorgeous tart! Love the combination of mango and blackberries and I really want one of those rectangular tart pans. Love the shape! We eat a lot of fruit cobblers during the summer with vanilla ice cream. 🙂
I’m OBSESSED with my rectangular tart pan – definitely get one, it’s so nice to have around! And hell yes, cobblers + ice cream = amazing.
This tart looks fabulous! Love the combo of both mango and blackberries! I get kitchen withdrawal too!
I love the combo too, and may or may not have eaten three slices of this by myself. Oops.
This tart looks so yummy!! Awesome recipe!
Thanks lady! So happy to be back in the kitchen!
What a beautiful tart! I’d love to add mango to all my desserts. It fits perfectly with everything, I bet.
Mangoes are kind of the best thing ever, in my opinion. Worth being a little pricier!
That looks so delicious and perfect for summer! I love the tart pan too! Great combo!
You gotta try it at home! I’m already scheming on what to make next!
Oh my goodness! That walnut topping sounds incredible. So much love for this recipe!! Your tart came out beautifully!
Thank you so much! When I was doing the recipe, I was like how the heck is egg whites gonna work into this, but work it did!
Wow that’s gorgeous, I am terrible at pastry, I would never have thought of that combination, I love it! Your blog abbreviates to SLM which are my initials – it’s fate!
IT IS FATE! I believe that. I just have a weird obsession with mangoes and so I need to use them whenever I can!
Wow this tart looks amazing! This is the perfect summer dessert 😉 I hate being away from my kitchen for so long, and it is always nice to get back and make more yummy food! =)
It’s such a good feeling! I’m sad because my day job has been nuts lately, but waiting for the weekend so I can cook!
Wow this tart is beautiful! I need to buy a rectangle tart pan – I think it makes tarts look so pretty! I love mango and blackberry – what a great combo!
The rectangular tart pan makes it look way more awesome. I actually discovered it in a restaurant I use to work at and now I can’t go back to regular tarts!