Light Mango Tart

"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."
 
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Ready In:
50mins
Ingredients:
8
Yields:
1 26 cm diameter pie
Serves:
4-6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I live and work in Paris and am a complete cooking addict.</p> <p>We'll i actually quit work a month ago to go back to school. I'm going to do a Master in Marketing and Event Planning. I'm so happy!!<br /> <br />I make lots of cookies, cakes, muffins, pies and loaves because I really enjoy baking, but I make everything, mostly on a whim. I have periods just like artists do (how pretentious of me): a lamb period, a pumpkin period, a pie period...and so on. :-) <br /> <br />I have a terrible sweet tooth - as do my workmates for whom I love to bake - but I also strive to make weekday dinners special and healthy, though it helps to live with someone who is willing to taste just about anything I make !</p> <p>I'm getting into decorating cakes as I strongly believe that birthday cakes should be extra special, but I'm a very newbie noob and taking it very slowly. &nbsp;&nbsp;</p> <p>One of the challenges of using Zaar is that I can't always find all the ingredients required (sometimes I've never even heard of them!) and so I am a pretty good substituter/adjuster of recipes. But it's terribly frustrating to be unable to make a recipe for lack of ingredients. So I guess that would be my pet peeve, along with doing the dishes, of course. &nbsp;</p> <p>My rating criteria is as follows:&nbsp;</p> <p><br />0 stars: Sorry, there's nothing I liked about this. <br /> <br />1 star: Not bad, but not very good either. Something in this dish, recipe seems like a good idea, but got lost along the way. <br /> <br />2 stars: I appreciated making this, but I don't think I'll be making it again. <br /> <br />3 stars: Quite good. I might make this again. <br /> <br />4 stars: Very, Very good! This has been adopted into my family cookbook. <br /> <br />5 stars: Absolutely oustanding. Just perfect. Worthy of being on the menu of my favorite restaurants. <br />(La pierre a four in Biot, Cote d'azur and Au Petit Vatel in Alencon</p> <p>--- --- --- --- --- --- --- --- --- --- --- --- --- --- --- </p> <p>I have just stumbled upon Zaar's rating criteria so I will be using that from now on. Here's a link to them :&nbsp;</p>
 
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