How to Make Pineapple Mango Tart
Join Bennett-Watt and learn how to make a Pineapple Mango Tart recipe.
How to Make Pineapple Mango Tart Video
Okay we are going to make a pineapple mango tart. So we have got our mango right here
and we have got one whole pineapple chopped up. Now you do not have to buy the whole
pineapple I know in the produce section they have them already done for you where it is
peeled in cord so by all means do that. We need our zester; we are going to zest two limes
and then we are going to juice them.
You want to be careful you want to try not to get the white stuff you are just trying to get
the green that is where the flavor is. Now we are going to juice our limes; so I want to put
directly on the counter simply with the head of my plate here. So the reamer this helps to
get the juice out. Do you notice there are seeds in there you are going to want to string
your lime juice but I do not have any seeds in mine so I am lucky. Try and get as much of
the juice out of there as you can.
When you are looking for mangoes try to get soft mangoes but you do not want to get
them mushy,—get them still kind of firm but soft. There we go. Now we are going to add
three quarters of a cup of sugar, six tablespoons of flour, half teaspoon of cinnamon, and
two pinches of cayenne pepper and that just adds a little pick to the tart. You are going to
toss that together make sure every chunk is coated. And we are going to step that aside
and we are going to make phyto.
Even though it is a tart we are using a phyto recipe and traditionally phyto is just butter
shortening in flour and salt and we are using our eight cut cuisinart, so we have a half cup
of butter here. It is all crumbled up and it is very cold right out of the fridge, half
teaspoon of salt, one cup of just regular old vegetable shortening and four cups of flour. I
am just using the regular metal blade attachment for the Cuisinart and I am going to pulse
it. You do not want to over mix it so it is better to go slow, I am just tapping down the
fire that clicks on the top, it looks good so we are going to pull our bowl that we have
over here. You do not want to over mix it, you want it crumbly, you want to see the
butter, and you want to see chunks of shortening in there.
We got our ice water over here already.—Hold the ice back and drizzle a little water in
there, I am not going to add too much.—I use iced water because cold water is better, it
makes the crust flakier just like adding shortening makes it flakier. You are just going to
want to continue doing what I am doing adding ice water and tossing it like that. You do
not want to press it together, you do not want to force it together; that will give you a
tough phyto and by going slowly adding the water slowly you are ensuring yourself a
good phyto by not adding too much water.
And I never measure out my ice water, I just put it in a pitcher because on warm days it
takes less, on cold days it may take more it depends how much humidity is in the air and
there we go it has come together. This makes a lot of phyto; you can get a couple tarts out
of this so I am going to pull my pastry board over. I am going to flour it. I use a pastry
board because it is better to use this than the counter. It is easier to pull it off the pastry
board than it is to pull it off the counter. You do not have to as long as you flour your
counter very well.
This is not a traditional tart or a traditional phyte, it is a galette because it does not have a
tough crust it has a crust that is one crust and this crust will come up over the filling and
you will have a center that way you can just still see the fruit. It is kind of a rustic pyre, a
rustic tart. I am just going to roll it up to the edge of my pastry board because that is a
good roll of thumb. We will roll it on to my rolling pin; I am going to sprinkle a little
flour on there just so it does not stick to the pen. It is about an eight of an inch thick. I
have got a nice little pipe right here or a tart pan if you will, I am going to spray it lightly.
I like to use this more than I like to use the traditional tart pan because there is a groove
on there and it has got the removable bottom and sometimes you have problems getting it
out of there. So I prefer something, some kind of nice dish that I can keep it in and serve
it right out of.
Place them into my pan, see how rustic the edges are, that is okay we are not going to
even trim those, we are just going to leave it like that. This is certainly not perfect and we
have got our pie filling over here where it has been sitting in the juices. It’s gotten all
juicy, dump it in to the pie. It is kind of a pie, a tart, a galette all mixed up into one using
a tart pan, using phyto. We are folding it up just like a galette. So it just folds up just like
that. This is a sweet edition recipe, it is very popular; we do it during the summer time,
lots of special request for it but it is just like this.
Now what we are going to do is we are going to take one egg, we are going to beat it with
my pastry brush here. I am just going to egg wash the top, it helps the big sugar that we
are going to put on there to stick and it helps to get golden brown. There is no certain rule
that you have to use an egg or cream when you do a wash on a pie it is—I traditionally
like to use egg because I do not know cream is kind of messy and I like the shinier look
that I get from egg but certainly there is no rule of them saying you have to use egg or
cream, it is up to you. It is your preference.
Now I am just going to sprinkle some big sugar on there and now we are going to put this
in a 350 degree oven and bake it for 35 minutes to an hour, it is just when the crust is
golden brown and the juices are all bubbly inside.
Okay so our pineapple mango tart is done, so we are going to pull it out of the oven and
we are going to set it over on the cooling rack. You can see it is golden brown and the
juices are bubbling and there we go.
How to Make Pineapple Mango Tart
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