It’s 3pm on a Saturday afternoon. You’ve spent most of your day working in the garden and cleaning your house. You haven’t really a clue what to make for dinner. Then out of the blue you receive a call from a friend, who instantly brightens up your day by inviting you to an impromptu summer dinner party.
You know the polite thing to do is ask “What can I bring”? Right? Well, if your host tells you they have everything but dessert, you start jumping up and down for joy. Then you run into your kitchen and start making one of these…
Caramelized Pineapple and Mango Tart
Prep time
Cook time
Total time
Pate Brise Dough adapted from The Fundamental Techniques of Classic Pastry Arts by The French Culinary Institute
Serves: 6-8
Ingredients
- Pate Brise Dough
- 8¾ ounces cake flour
- ½ teaspoon fine sea salt
- ½ teaspoon granulated sugar
- 4½ ounces unsalted butter, diced
- ¼ cup ice cold water
- Tart Filling
- 8-10 ounces pineapple chunks
- 1½ ounces granulated sugar
- ½ teaspoons vanilla extract
- 1 large ripe mango, pealed and sliced into wedges
- 2 tablespoons whole milk
- 1 tablespoon demerara sugar
- 1 tablespoon unsalted butter, diced
Instructions
- Combine flour, salt, and sugar in your food processor. Pulse a few times to mix. Add diced butter and continue pulsing until the butter pieces are the size of peas. Add ice cold water gradually until the dough begins to come together. Remove dough from the bowl, form a disk with the dough, wrap in plastic and chill for at least 30 minutes.
- Place pineapple chunks, granulated sugar, and vanilla extract into a small saucepan. Place over low heat and stir occasionally cooks for 30 minutes, or until pineapple has softened and has released most of its juice. Mash the pineapple with a potato masher then transfer to a plate and allow it to cool.
- Pre-heat oven to 350 degrees F
- When ready, remove dough from the refrigerator. Sprinkle flour over your work surface and roll out the dough to cover a 9 inch tart pan. Line the pan with the dough and use rolling pin to cut off any excess dough. Transfer tart pan to the freezer for 10 minutes.
- When ready to assemble, remove tart pan lined with dough from the freezer. Cover bottom of tart evenly with the caramelized pineapple, and top with mango wedges forming a fan.
- Brush whole milk over the tart with a pastry brush, sprinkle with demerara sugar, and sprinkle 1 tablespoon of diced butter over the top of the tart.
- Bake for 45-50 minutes or until the crust has a light golden brown hue to it.
{ 12 comments… read them below or add one }
This beautiful dessert really got my attention. I love pineapple and mango…what a wonderful flavor combination! The tart shell sounds delicious! Thanks for sharing!
Looks great, I will have to invite you over for a dinner party sometime!
There’s always someone to show me how far down the ladder of food I am. Here I was patting myself on the back for roasting a whole pineapple and making sorbet out of it that was so good and here you go making a tart with caramelized pineapple and mango. 5 stars for sure! This looks wonderful.
I love pineapple as well and have used it recently in a cornmeal cake recipe. I intended on using the mango as well, but got some stodgy fruit (sadly). Looks yummy!
I’ll throw a dinner party, just so I can see you and taste your scrumptious sweet creations.
This sounds so yummy! Great recipe
Mango y pina son unas de mis frutas favoritas. Esta tarta se ve deliciosa y con el helado todavia mejor.
This is outstanding. You did such a great job with this. I am having dinner tomorrow, want to bring dessert?
wow is this ever a delicious wonderful tart amazing looking just amazing!
Okay, I’m so impressed that you just whipped this up at the last minute for a party. Gorgeous tart.
OK that tart looks perfect for summer! Wish I had a slice for a snack right now
What a gorgeous tart that is! Can I invite you for dinner tomorrow? (^.^)