Peach and mango tart with vanilla sauce
Delicious peach and mango tart, wrapped in vanilla sauce
Welcome to my kitchen! Today we will prepare a savory tart with peaches and mango, complemented by a creamy vanilla sauce. This recipe is not just a quick dessert, but a true feast of flavors, perfect for any occasion. Whether you want to impress guests or treat yourself after a long day, this tart will surely become a favorite.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8
Necessary ingredients:
*For the crust:*
- 300 g flour
- 200 g butter (82% fat), at room temperature
- 100 g powdered sugar
- 1 egg + 1 yolk for brushing
- 1-2 tablespoons cold water
*For the filling:*
- 1 can of peaches (about 400 g)
- 1 medium ripe mango
- 1 tablespoon brown sugar
*For the vanilla sauce:*
- 500 ml milk
- 100 g sugar
- 1 vanilla pod
- 4 egg yolks
- 1 teaspoon cornstarch
Preparing the crust:
1. Mixing the ingredients: In a large bowl, combine the flour, diced butter, powdered sugar, and a pinch of salt. Use your fingers to knead the mixture until you achieve a consistency similar to damp sand. If the dough is too dry, add a tablespoon of cold water at a time until it holds together well.
2. Resting the dough: Form a ball from the dough and wrap it in plastic wrap. Let it chill in the refrigerator for at least an hour. This step is essential for achieving a flaky crust.
Preparing the filling:
3. Preparing the fruits: Drain the peach can and cut the peaches into cubes. Then, peel the mango and cut it similarly. In a bowl, mix the fruits with a tablespoon of brown sugar to enhance their flavor.
Assembling the tart:
4. Rolling out the dough: Remove the dough from the refrigerator and on a floured surface, use a rolling pin to roll it out to about 0.5 cm thickness.
5. Arranging in molds: With 3/4 of the dough, cover the bottom and sides of two rectangular tart pans or one larger round pan. Don’t forget to prick the dough with a fork to prevent air bubbles from forming during baking.
6. Pre-baking: Cover the dough with parchment paper and fill the molds with rice, beans, or salt (these will act as weights). Place the tray in a preheated oven at 180°C and bake for 10 minutes.
7. Adding the filling: Remove the molds from the oven, take off the parchment paper, and fill the crust with the fruit mixture.
8. The lattice on top: Roll out the remaining dough on the work surface and cut it into strips. Lay the strips over the filling, forming a lattice. Brush the lattice with the beaten yolk mixed with a tablespoon of water for a beautiful golden color.
9. Final baking: Put the molds back in the oven and bake until the top is lightly browned, about 20 minutes.
10. Cooling: Once the tarts are done, take them out of the oven and let them cool completely.
Preparing the vanilla sauce:
11. Infusing the milk: In a saucepan, bring the milk to a boil together with the split vanilla pod. Once it starts boiling, remove it from heat and let it steep, covered, until it cools down.
12. Mixing the ingredients: Dissolve the cornstarch in a tablespoon of cold water. In another bowl, whisk the egg yolks with a pinch of salt and sugar until creamy and white. Start adding the warm milk, a thin stream, while continuously mixing.
13. Cooking the sauce: Place the mixture over low heat in a heavy-bottomed saucepan and stir constantly until the sauce thickens. Let it cool.
Serving:
14. Final assembly: Once the tarts have cooled, you can serve them with warm or cold vanilla sauce, according to preference. A garnish of fresh mint or a few toasted almonds on top can add extra flavor and an elegant touch.
Useful tips:
- Make sure the butter is at room temperature to achieve a uniform texture in the dough.
- You can replace peaches with other seasonal fruits, such as raspberries or blackberries, to vary the recipe.
- If you prefer a more aromatic vanilla sauce, add a few drops of vanilla extract alongside the vanilla pod.
- This tart pairs wonderfully with a glass of white wine or fresh lemonade.
Nutritional information:
One serving of tart (about 1/8 of the tart) contains approximately 350 calories, 20 g of fat, 40 g of carbohydrates, and 5 g of protein. Peaches and mangoes are rich in vitamins A and C, contributing to strengthening the immune system and skin health.
Frequently asked questions:
1. Can I use other fruits for the filling?
Yes, this recipe is very versatile, and you can use seasonal fruits like apples or pears.
2. How can I store the tart?
The tart keeps well in the refrigerator, covered with plastic wrap, for 2-3 days.
3. Can I freeze the tart?
It is recommended to freeze only the crust, as the fruit filling is better fresh.
I hope this recipe has inspired you to try making the peach and mango tart! Every bite will bring you an explosion of flavors, and the vanilla sauce will turn this dessert into a true masterpiece. Enjoy!
Ingredients: Crust: 300g flour, 200g butter (82% fat), 100g powdered sugar, 1 egg + 1 yolk for brushing, 1-2 tablespoons cold water. Filling: 1 peach compote, 1 medium mango, 1 tablespoon brown sugar. Vanilla sauce: 500ml milk, 100g sugar, 1 vanilla pod, 4 egg yolks, 1 teaspoon cornstarch.
