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A light, moist tart that really compliments the flavor of ripe mangoes. This is a very easy recipe, very quick to get together and with no uncommon ingredients. I make this for simple family weekday dinners and weekend lunches with whatever fruit is in season - I've tried this recipe with peeled peaches and with nectarines as well and I imagine that strawberries would be great, too! I got this recipe from a friend who says she got it from a magazine. To the ingredients listed, I also like to add a tablespoon or two of coarsely chopped or processed almonds to give the tart a bit of a crunch.
- Preheat your oven to 180°C.
- Peel you mangoes and either slice or cube them. The slices/cubes shouldn't be too small.
- Generously coat your pan with the butter, then cover it with the tablespoon of brown sugar (like when you butter and flour a mold when making a cake). I do this even with my non-stick pans, but I suppose this can be skipped.
- In a bowl lightly beat the eggs with the sugar then add the ground almonds, the creme fraiche and the vanilla sugar, mixing well.
- Place the mango slices in the buttered and sugared pan then pour in the creme mixture.
- Put in the oven and cook for about 35 minutes or until the top is golden brown. Serve just warm or chilled.