Really there is nothing to do in this abysmal weather but to bake….I thought I would take advantage of the 4/$5 mangoes at the market on the weekend and attempt a copycat of this tart that I had around this time last year. I’m grateful for the ilities that we take for granted; safe, warm and dry housing, a responsive thermostat, a garage, plow service, a full refrigerator and power, but enough already! At this rate, I won’t be able to plant tomatoes till July!
Yesterday I made a short crust with flour, cold cubed butter, a little cream, and sugar. I made it in the cuisinart and then pressed it into a round foil tin. I didn’t have a tart pan, but this did the trick for the first time.
Then I made a pastry cream with egg yolks, sugar, cream, milk and a vanilla bean. Split and scrape the vanilla bean and let the vanilla bean and vanilla steep in boiled mixture of cream and milk ( removed from heat) for 15 minutes. Add a little hot mixture at a time to the mixed egg yolks and sugar so it tempers and then mix the remainder. Put the mixture back on the heat to boil and thicken.
Cover the thickened pastry cream with a piece of plastic wrap so it doesn’t grow a skin and refrigerate
This morning, I peeled and cut the mangoes into slices. I bought four mangoes but only needed to use two, so the rest will go in a smoothie or some kind of salad. I think they needed another day to really ripen, but I forged ahead regardless.
Then I filled the tart shell with pastry cream and started to arrange the slices to resemble a flower starting at outside rim. Once complete, I added a little hot water to some apricot jam and glazed the top of the tart so the mango won’t turn brown.
Here’s the finished product!