It would be a shame for me if Summer pass and I did not post any Mango recipe. I never buy a lot of fruits but Mango is an exception. For someone living alone, a box of Mango (16pcs) might sound a lot .. well it’s a lot is t it? But I love Mango so much I can easily eat 2-3 pieces a day without noticing it.

Waking up in the morning and seeing fresh Mango on my fruit tray makes me happy, little things like that. We don’t get long Summer in Vancouver, so whatever few months we have, I made sure I make the most of it, that means more fresh Summer fruits as long as I can.

I’ve made this tart several times. The first time I made this I used a Pear to top the tart. Mango seems appropriate and fitting so that’s what I made this time. I also made this in mini crustless variation using some Apricot. This tart is so simple and easy to make you can play around with variations. Stone fruits are best, but I can imagine Apple will be great too, and maybe Berries. If you are going to use Berries, I would suggest use fresh Berries to avoid making the tart soggy and watery on top. Another option is to make it into a thick chunky jam style. This way, the liquid had been reduced. Just make sure to strain the jam if making it at home so remove excess juice.

Blind Baking the Crust

It is very important to blind bake the tart first. Baking is just pre-baking the tart crust for about 20 minutes or until lightly browned. Two reasons why we are doing this. First, it will make sure that the crust is fully bake. We will be filling this with Mango and frangipane paste which are quite thick. If we don’t blind bake the tart, we could have a raw base because the heat will have difficulty penetrating the layers of the filling. Second reason is to protect it from being soggy. The unbaked crust have more moisture and it could absorb more from the filling the we are adding.

Do not go overboard with the Frangipane paste

Now when adding the frangipane paste. Don’t go crazy, I actually did this is why I am telling you not too. Mine went a bit above the edge of the tart, so I had to bake it longer to make sure the paste is cook all the way through. Go easy 🙂

Single layer for the fruit topping

For the fruit toppings, single layer only. I know it is tempting to load it with more toppings but too much toppings will block the heat to fully bake the filling. Generous but reasonable is what I would describe it. I sliced the Mango fairly thin but you can also cut it into small cubes. Don’t use Mango purée as that will make a mess when you bake it.

What If I Don’t Have Releasable Tart Pan?

I used tart pan because I had one. You can use square, round or loaf pan that is close to the size, between 5-6 inches but nothing bigger because this is a small batch. If you use bigger pan, the tart will be too thin. Make sure to line the pan with parchment paper for easy removal.

How to Make Shortbread Frangipane Tart

Start by making the Shortbread crust. You can make this a day ahead, bake it unbaked. If you’ve made shortbread cookie before, that’s basically what it is. We are using a shortbread cookie batter for the tart crust, if it is a shortbread you know it’s gonna be good! once you have that covered, keep it refrigerated while we work on the other parts of the recipe.

We are making the frangipane paste next. The key thing when making frangipane is to use softened butter since we are creaming it with the sugar and egg. Take out the butter and leave it on the counter for about 30 minutes to 1 hour depending on your kitchen temperature. If you live in hot and humid place, make sure to check it on 30 minutes mark. You want the butter soft but not melted and oily.

For the dry ingredients, we are using almond flour or almond meal. I often use the ready to use Almond flour because it has very fine texture. If you have a food processor, You can make your own Almond flour by simply grinding raw skinless Almond. The texture will be slightly be different because homemade Almond flour will not be as fine and as smooth as store bought, but it will also work. You will need an egg to bind the dry ingredients and vanilla extract for flavoring. Always use pure vanilla extract for better flavor. Once the frangipane is done, you are almost close to finish line. Transfer it to the pan and arrange the thinly sliced Pear or fruits the you are using.

What is Frangipane?

Frangipane is an Almond flavored cream or paste that is made by combining almond flour, sugar, egg and butter. It’s a filling used for variety of desserts such as pie, cakes and tarts, like Frangipane Tart. I’ve made Mini Raspberry Frangipane Tart and Poach Pear Chocolate Frangipane Tart and both tarts uses this Almond Cream as a base.

I’m always a huge fan of anything with almonds, and although Almond is quite more expensive than other nuts, I always think it’s worth the price when I’m using it to make my dessert especially in making frangipane.  

What Other Fruits Can I Use to Make this Tart?

Do not be restricted to using just Mango for this tart. The base batter is so versatile you can use this to make different variations. You can use Apple, Peach, Poached Pear, Plums and Figs. Do not be afraid to experiment on the fruits, it is after all  your tart, so make it the way that you would enjoy it.

What are the Ingredients to Make Mango Frangipane Tart?

• Almond Flour – I used Bob Red Mills Almond Flour and sometimes I used the COSTCO brand too.
• All Purpose Flour – This will make the frangipane into a cake batter stable enough to hold on its own without a crust
• Baking Powder – to give a little lift in the tart
• Granulated Sugar – For sweetness
• Salt – a little amount goes along way to balance the sweetness of the tart
• Butter – If using salted butter, you can omit the salt in the recipe. make sure to cool the melted butter before using
• Egg – to give structure to the tart. Make sure to use room temperature for easy mixing
• Vanilla Extract – for flavoring. This can be substituted with lemon or orange  zest
• Fresh Mango – I recommend using fresh Mangor. Peach and Pear are other options that I recommend, Plums, Figs, Apple work well too. If using canned/bottled preserved fruits, make sure to fully drain before using it

How To Make Mango Shortbread Frangipane Tart

Most of the thing that you need to do here is just to mix the almond base, that means just adding the ingredients one after the other, that’s it. Of course, don’t forget to slice the fruits for toppings but that wouldn’t take much time either. I used Mango but you can use any other fruits like Pear, Peach, Plums, Apricot and Apple. I wouldn’t suggest using berries as they have a soft texture that could get mushy when baked at 45-50 minutes. Toothpick inserted in the center should come out clean, the top should be settled and you will notice the tart side will start to pull away from the side. If you noticed that the top is starting to brown fast and the center is till soft, cover the tart with aluminum foil and continue baking until done. Last but not the least, sprinkle sugar on top for a nice brown crunchy top.

Make it Pear Frangipane Tart

If you are not feeling the Mango, try swapping the Mango with Pear. It would look like this one, but this Pear Almond Cake is a crustless version. If you want a more simpler process, make it crustless like this one.

Ingredients:

• 1/4 cup unsalted Butter – room temperature
• 2 1/2 tablespoon granulated Sugar
• 1/2 teaspoon pure Vanilla Extract
• 1 large Egg
• 1/2 cup Almond Flour 
• 2  tablespoon All-Purpose Flour
• 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 1 1/2 fresh or canned Peach

Instructions:

1. Preheat oven to 375 deg F/175 deg C.
2. Wet Ingredients:  Transfer butter and sugar in the mixing bowl. Beat for about 1 minute or until fully combined. Add vanilla extract and egg and continue beating for 1 – 2 minutes.
3. Dry Ingredients: Sift almond flour, all purpose flour, salt and baking powder. Manually mix until fully combined.
4. Arrange  Peel and slice the Pear into half. Remove the core then slice thinly. Arrange on top and sprinkle with granulated sugar (optional).
5. Bake: Put the tart in the lower rack of the oven and bake for about 40 – 45 minutes or until browned and set. Rotate the dish twice while baking for even browning.
6. Let cool and remove from pan. Dust with additional icing sugar and serve with vanilla ice cream.

Serves 2

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