Mango frangipane tarts with red currant sauce
Have you ever had that moment when something just clicks and you finally figure out how to make something? You’ve probably figured out by now that I love to bake, but I have always struggled with making short crust pastry; either sweet or savory. It just never really worked. The crust would be too hard, no flavor, not baked right, raw, overcooked etc. I struggled. A lot, so most of the time I resorted to pre-made pastry packets which – to be honest – don’t really always work that well either. But then we had that great workshop in Ireland, which in essence didn’t have anything to do with tarts but since Tartelette was giving the workshop, we were fortunate enough to have her teach us how to properly make tarts as I told you about here.
And if you follow me on facebook or Instagram I’m pretty sure you’ve seen quite a few tarts pass by since. They have been sweet. In fact now that I think about it; all of them have been sweet! Not because I don’t like savory tarts but we’ve been having friends over for dinner and these little babies are just perfect for an after dinner dessert. So expect a couple more passing by in the next few weeks as I made some pretty good ones.
The base of the tarts are all made with the fabulous fabulous crust recipe from Holly Herrick. If you don’t know that recipe yet, I would highly recommend you follow it and get her book Tart Love: Sassy, Savory, and Sweet which is full of the most amazing tarts too. I haven’t even begin making those, but I have been using her pastry recipe ever since.
This particular mango frangipane tarts we made when my father in law came for dinner and he got some of the leftovers to bring home too.. Always good when someone else takes some of it away! (to prevent us eating it al, you see..)
I had some red currants leftover that needed to be used, so I made a bit of a jam-like substance with them by simply cooking them briefly with some sugar until a little bit thickened. Since currants are pretty sour make sure you taste the mixture to avoid a sour face when they bite into your tarts! While I was making the frangipane, Tom was cutting the mangoes so eh.. they ended up being a little more rustic then I had in my mind. Lol.. O well, they still tasted as good as they should have!
Mango frangipane tarts with red currant sauce
Yield: 8 servings
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 hour 35 mins
2.5 cups (310 gr) all purpose flour
2 tsp sea salt
2 sticks (8 oz) unsalted butter, chilled and cut into 1/4" cubes
3 tbsp ice-cold water or just enough to hold the pastry together
125 gr softened butter
125 gr icing sugar
2,5 ml or 1/2 tsp of almond extract
125 gr almond flour
30 gr all purpose flour
Red currant jam
handfull of red currants, taken from the stalks
sugar to taste
little bit of lemon or lime to freshen it up if too sweet
At least 30 minutes before rolling and baking (or up to 1 day in advance) prepare the pastry. In the bowl of a food processor, fitted with a plastic blade, pulse together the flour and salt. Add the butter and pulse rapidly, about 40-50 times, or until the butter is blended into the flour and is coarse and the size of small peas.
Gradually add the water in a small trickle, with the processor running. Continue adding just as the pastry starts coming together in the shape of a loose, crumbly ball.
Turn out onto a lightly floured surface. Form into a disc, about 1" high, and wrap tightly with plastic wrap.
Refrigerate for at least 30 minutes or overnight.
To make the frangipane put the soft butter and the icing sugar in a mixing bowl and mix until creamy and fluffy.
Add the eggs one by one mixing well in between. The mixture will start to look very curdled but don't worry, it will all work out in the end!
Add the almond extract and while the machine is turning, add in the flour bit by bit.
For red currant jam:
Make the red currant jam by putting the red currants into a small saucepan with a bit of sugar and boil until the sauce thickens a little bit. Taste it and add more sugar or a little bit of lemon to freshen up the taste a bit.
When ready to bake take out your dough from the fridge and put it on a lightly floured surface. Roll the pastry quickly out till thin enough and lift it into whichever form you have prepared. (round,square, little or big) Line it carefully along the sides and remove the excess dough.
Blind bake your pastry by lining it first with baking paper and then weighing it down with beans or rice. Bake in a preheated oven at 180 C for about 20 minutes. Take out the tins, remove the baking weights and brush your pastry with egg wash. Put it back into the oven and continue baking for another 10 minutes.
Take out of the oven.
Put a spoon of your red currant mix into the tins and spread it out to a thin layer across the bottom of your tins.
Put the frangipane into your tarts and smooth the surface. Press the little mango pieces into your frangipane mix and make it look nice (nicer then I did..)
Put back into the oven for about 25-30 minutes or until the top is golden brown.
Take out of the oven and leave to cool for a bit before taking it out of the forms