MANGO TART WITH BLUEBERRIES

Serves: 8 to 10

Ingredients:

1 11-inch Sweet Tart Pastry crust baked

2 tablespoons strained apricot preserves, warmed

Brush the bottom and sides of the baked pastry crust while it is still warm.  Set aside to cool while you prepare the filling.

FILLING:

2 large or 3 medium mangoes

1 1/2 to 2 cups fresh blueberries

3 tablespoons cornstarch

5 tablespoons sugar, divided

1 1/2 teaspoons freshly squeezed lemon juice

1/2 teaspoon cinnamon

GLAZE:

1/2 cup apricot preserves

1 tablespoon water

Procedure:

Mangoes: Cut cheeks from fruit, and peel.  Place the mango flat-side down on a cutting board, and slice lengthwise into 1/4-inch pieces.  Trim flesh from the sides of the pit and cut into 1-inch pieces.  Set aside.

Wash and thoroughly dry the blueberries.

Preheat oven to 375 degrees.  Position oven shelf to the lower third of the oven.

Combine the cornstarch and 3 tablespoons of the sugar in a large bowl.  Add the blueberries and shake the bowl to coat the berries with the dry ingredients.  Empty the mixture into the pastry shell and set the tart on a shallow pan.

Use the smaller pieces of mango to fill in gaps around the blueberries.  Cover the berry mixture with the sliced mango, fanning the slices on the outer edge and tapering them towards the middle.  Make a second smaller row to fill in the center.  Tuck less-uniform pieces under the even slices.

Drizzle lemon juice over the top.  Combine the remaining sugar with the cinnamon, and sprinkle the mixture over the fruit.

Bake the tart for 45 to 50 minutes or until the juices begin to bubble and the edge of the crust is golden brown.  Remove the tart from the oven, lift from the shallow pan, and cool on a rack.

To make the glaze, place the apricot preserves and water in a heatproof glass container.  Heat in a microwave oven on medium power for 20 to 30 seconds, until bubbling.  Pass through a strainer.  Gently brush the warm apricot glaze on the top of the hot tart.  Let stand 1 hour before cutting. This tart is best when served warm.

Copyright @ 1998 by Carole Walter, CCP

   Copyright 2008

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