It was around this time last year that I made my first tart – in a pie plate. It was completely satisfying, and I was all, “Who needs tart tins when pie plates work just fine? This apartment is too small for superfluous kitchen accessories. And anyways, I hardly ever bake tarts.” And for a while, that suited me just fine. Until I realized that during the past year, I’d actually baked more tarts than pies, and in two weeks, Dave and I will be settling into a significantly more spacious apartment. My excuses were gone. So I went big and bold: I bought myself a tart tin.
One way to justify a tart tin purchase right before you move is to use said tin to clear out ingredients in your fridge – things that, thanks to the tart you’re baking, you will now no longer need to move. Like the mascarpone cheese and heavy cream you’ve got in the back of the fridge, and those two perfectly ripe mangoes sitting on the windowsill. Every pound of flour you bake with is a pound of flour you won’t have to move across town. Worth it.
Reasons to make this tart:
- It’s got so much fruit on it, it’s definitely acceptable for the following occasions: breakfast, second breakfast, brunch, afternoon snack, and pre-dinner appetizer. Don’t worry, I tested them all out for you.
- Strawberries + cream + mango + mint + lemon = so summerlike, I don’t care how cold it is outside. It will bring the spring to you.
- You only have to bake the tart shell, so the time between assembly and eating is as quick as you want it to be.
- Leftovers will keep deliciously, albeit less attractively, in the fridge.
Notes: I used the same tart shell recipe as in the lime tart, because why stop a good thing?
Strawberry Mango Tart
slightly adapted from Alive and Cooking
1 tart shell, blind baked and cooled
250g strawberries, hulled and quartered
2 small mangoes, peeled and diced
1 tbsp brown sugar
1 tbsp fresh mint, finely chopped
250g mascarpone cheese
300ml whipping cream
2 tbsp icing sugar
1. Finely grate 1/2 the lemon rind and toss it in a medium bowl with the strawberries, mango, brown sugar, mint, and the juice of 1/2 the lemon. Set aside for 30 minutes.
2. Use an electric mixer to beat the juice from the remaining 1/2 lemon with the mascarpone, cream and icing sugar. Stop when smooth and whipped.
3. Spoon the cream mixture into the baked tart shell, distributing evenly. Spoon fruit over top, and serve.