Sweet & Sour Mango Tart

Amchoor powder adds layers of astringent citrus to this mango tart.

There’s nothing more luxurious than a fruit tart on a warm day. Here, amchoor powder gives the fresh mango filling an unexpected sourness, adding complexity that’s offset by the light and crispy crust.

Sweet & Sour Mango Tart

Serves | 16 |

Crust

  • 1 cup unbleached all-purpose flour
  • ¹⁄₃ cup confectioners’ sugar
  • ¼ tsp kosher salt
  • 8 Tbsp unsalted butter, cold, cut into ½-inch cubes
  • 3 Tbsp half and half, chilled

Sweet & Sour Mango Tart

  • 3 large eggs
  • 3 large egg yolks
  • ²⁄₃ cup granulated sugar
  • ¼ cup lemon juice, strained
  • 1 cup mango purée
  • 6 Tbsp unsalted butter, cut into pieces
  • 2½ tsp amchoor powder
  • ½ tsp kosher salt
  • crust (recipe follows)

| Preparation – Crust | Add flour, sugar and salt to the bowl of a food processor; pulse 10 times to combine. Add butter; pulse until mixture is sandy and butter is broken down into crumbs. Turn processor on and stream in half and half; process until mixture just comes together into a ball. Remove and shape into a 1-inch-thick disc; transfer to refrigerator to chill, 30 minutes to 1 hour.

Preheat oven to 350°F. Roll out dough; lay in a 9-by-9-inch tart pan, pressing the dough into the sides of the pan and overhanging the edges by ¼ inch. Cover dough with foil and fill pan with uncooked rice, beans or pie weights; bake until just dry, 17 to 20 minutes. Remove from oven, trim edges and set aside until ready to fill.

| Preparation – Sweet & Sour Mango Tart | Reduce oven heat to 325°F. Add eggs, egg yolks, sugar and lemon juice to a heatproof bowl; whisk to combine. Whisk in mango purée. Set over a pan of just simmering water (the bottom of the bowl should not touch the water). Stirring constantly, add butter; continue to stir until butter has melted, mixture has thickened and thermometer registers 160°F, 12 to 15 minutes. Stir in amchoor powder and salt until incorporated and then remove from heat. Pour filling into tart shell; bake until filling has just set, 15 minutes. Remove and let cool on wire rack, 30 minutes. Transfer to refrigerator and chill, 4 hours or overnight.

| To Serve | Remove from refrigerator and slice into squares or rectangles. Serve chilled.