This is a tropical fruit tart built on top of a crunchy, almond-filled crust. It’s really just got all kinds of amazing fruity goodness happening, and it has the benefit of looking really impressive and much more difficult to make than it actually is. So if you have a supply of cheap and plentiful mangoes, make this tart.
If you don’t have a supply of cheap and plentiful mangoes, move to Houston. We’ve got lots of other good stuff, too.
- 2 ripe nectarines
- 2 ripe mangoes
- 4 tbsp butter
- 4 tbsp lard
- 1 cup flour
- 1 tsp salt
- 1/4 cup iced water
- 1/2 cup sliced almonds
- 1/4 cup water
- 1/4 cup sugar
- 1 tsp vanilla
- Pinch cinnamon
Preheat the oven to 375°
Place the butter and lard in a large bowl and cut in the flour and salt with a pastry blender or fork until it resembles coarse cornmeal, with some large chunks still lurking in the dough.
Add the almonds to the dough and mix together.
Slowly pour in the 1/4 cup of iced water until the dough comes together.
Gather the dough into a ball and remove to a lightly floured work surface. Roll the dough out and fit in into a 10 inch tart pan.
Thinly slice the nectarines and arrange in a two circles around the edge of the pan. Place the sliced so they overlap one another.
Slice the mangoes into small cubes and pile in the center, surrounded by the circles of nectaries.
In a small saucepan, heat the water, sugar, and vanilla together until the sugar has melted. Pour this syrup over the tart, and then dust the mangoes lightly with cinnamon.
Bake for 45 minutes, then remove from the oven and let cool completely before serving.