Wednesday, August 12, 2015

Mango-Plum Tart

We overbuy fruit. You know… summer fruit. It's so irresistible, especially when marketed well in gorgeous displays. Plums and mangoes. Yep, they were this week's must-haves. Too many, of course. So, with the threat of spoilage looming, what to do? Make a tart, of course.

Simply pare, cut, sugar and flour fruit; add a hit of ginger and let sit while you make a crust. In case you've forgotten...

2 cups flour, 1 teaspoon salt mixed in a bowl… add ½ cup canola oil mixed with 5 tablespoons icy water. Stir quickly, split in half and roll between two sheets of waxed paper.

Assemble tart and sprinkle top with sugar/ginger mixture. I did not bring top crust to edges… let 'er bubble.

Bake in a pre-heated 400-degree oven for about 45 minutes (this is a thin tart, so baking time depends on amount of filling).
The jury is already out on tonight's dessert… it got a solid 10!
Buon Appetito. Here's to the season.