Monday, June 6, 2011

Mango and Berry Tarts

These were so good and were actually pretty easy to make. The dough can be made a couple days ahead of time which I did, though unintentionally. Due to a busy week (my husband's baby brother just got married!), I didn't get around to putting the tarts together until Sunday, which was just as well because we had family over :)
These are very versatile; you can do all tropical fruits or just berries or a combination.

For the pastry:
2 cups all-purpose flour
1/2 tsp. salt
1 and 1/2 sticks (3/4 cup) cold unsalted butter cut into small pieces 
1/4-1/2 cup ice water

Filling (suggestion):
1/2-1 mango, thinly sliced
1 small banana, sliced
8 medium strawberries, chopped
24 (or thereabouts) blueberries
2 Tbsp. unsalted butter, melted
sugar, for sprinkling

whipped cream or vanilla ice cream for serving.

1. Make the pastry. In a food processor or blender, pulse the flour and salt. Add the butter and pulse until it is the size of small peas. Sprinkle the ice water over the mixture and pulse until the pastry starts to come together. Transfer to a work surface and knead gently a few times until thoroughly blended. Divide pastry in half and flatten into disks, Wrap in plastic and refrigerate until chilled, about an hour.  (if you chill it like I did for almost 3 days, you will need to let it sit at room temp for at least a half hour or soften in the microwave for a few seconds).
2. Preheat the oven to 400. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one of the disks 1/8 inch thick. Using a 5-inch plate (I found a plastic lid about the right size) as a guide, cut out 3 rounds and transfer to the baking sheet. Repeat with rest of the pastry. Refrigerate until firm, about 10 minutes.
3. Make the filling. Arrange the mango, banana, strawberries and blueberries (or whatever fruit you have chosen) on top. Bring the pastry edges up and around the fruit, pinching firmly to firm a pleated rim on each tart. Brush with melted butter and sprinkle with sugar. Bake for 35 minutes, until pastry is golden brown and fruit is bubbling. Serve warm or at room temperature with whipping cream or ice cream.

makes 6 servings

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