This blackberry mango tart is a perfect summer dessert that will impress your family and friends. The combination of sweet blackberries, juicy mangoes, and a crunchy, buttery crust creates a delightful symphony of flavors and textures. The tart is easy to make and can be enjoyed on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. Indulge in this fruity and refreshing treat that captures the essence of summer.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups fresh blackberries
- 1 ripe mango, peeled and diced
- 1/4 cup apricot preserves, warmed
- Fresh mint leaves for garnish
Directions
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter pieces and use a pastry blender or your fingertips to mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and vanilla extract. Pour the egg mixture into the flour mixture and stir until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the bottom and up the sides. Trim off any excess dough.
- Arrange the blackberries and diced mango evenly over the tart crust.
- Brush the warmed apricot preserves over the fruit to glaze it.
- Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden brown and the fruit is soft.
- Remove the tart from the oven and let it cool for a few minutes. Garnish with fresh mint leaves.
- Serve slices of the tart on dessert plates and enjoy!
