Rustic Mango Raspberry Tart

I have discovered rustic food.  ”Rustic” is a lovely word to describe food.  Per Webster’s dictionary, it applies to things coming from the rural countryside.  Rustic food is supposed to look as if it was made by hand and look a little unpolished.  It’s just the way I’d describe my pastries, anyway, so learning how to make rustic tarts this summer was a natural progression.  Ever heard the expression, “Easy as pie”?  Well, rustic tarts are even easier.

The only requirements for making one are a surplus of fresh fruit and a good pastry recipe.  Yesterday, I had both, and created my own version of a rustic tart, or galette, filled with mangos ($0.50/pound this week!) and raspberries.  My pastry dough recipe is based on this one, and I came up with the ingredients for the filling.  Keep in mind as you look at the pictures that I was making enough fruit filling for two tarts, the ratios in the recipe below are for one tart.

 

Pastry for a Rustic Tart

1-1/2 cups flour

1/2 tsp salt

10 Tbsp cold unsalted butter, cut into small cubes

3-6 Tbsp ice water

Mango Raspberry Filling

3 mangos, cubed

1/2 to 1 cup raspberries

1/2 cup sugar

1 Tbsp flour

1/2 tsp cinnamon

pinch of ginger

It’s important to make the pastry dough first, when you are making a tart.  That way, it can chill in the fridge for a little while (an hour is ideal) while you are cutting the fruit.  I love this pastry recipe, because it is incredibly quick and easy.  The only fancy tool I need to make it is my Kitchenaid blender!

Of course, you can make this by hand with a pastry blender, but pulsing the ingredients together in a food processer or a good electric blender is quick and simple.  I don’t have a large food processor, so I use my blender to mix things, and that works really well.

Just blend the flour and salt for a couple of seconds, first.  By the way, you really don’t need sugar in pastry recipes.  Pastry fillings tend to be so sweet, you really don’t need the crust to be sweet, too.

Then toss the butter in.  For this recipe, it’s important that the butter be in small pieces and be cold.  If you have to handle it very much while cutting it, stick it in the freezer for a few minutes before adding it to the flour.

Pulse the blender a few times until the butter and flour resemble course crumbs.  It’s okay to stick a spatula in there a few times (when the motor isn’t running, of course!) to scrape flour off the sides or unstick a clump of butter from the blade.  You want to make sure you are evenly distributing the butter and flour.

Next, add your ice water.  And I do mean ice water–throw some ice and water into a bowl or measuring cup, let it sit for a moment, and then dip your measuring spoon in there to get actual ice water.  Start by adding 3 tablespoons of water, and pulse a few times.  You can add more water as necessary.  It should only take 10-15 pulses to get a decent ball of pastry in that blender, and that’s all you need to do.

You’ll get a ball of dough like this after all that pulsing.  Go ahead and refrigerate it for an hour or more, if you have the time.  If not, it’s not the end of the world–I’ve gone ahead and made pastries without chilling the dough, and they’ve worked out fine.  Your baked pastry will be a little flakier, though, if you keep things cool during the dough stage.

While the dough is chilling, you can cut up the fruit.  Really, you can use just about any fruit to make a rustic tart.  (Just look at the google image results for rustic tart.)  I happened to have a lot of mangos and a few raspberries that needed to be used up, this week, but strawberries, pears, apples, nectarines, blackberries, peaches, and plums are all delicious choices, too.

I learned the best and fastest way to cut up a mango just this summer from my sister-in-law.  I’m so grateful that Heather from Whipperberry spared me the agony of trying to make a video tutorial on this great technique–she posted one just last week.  Thanks, Heather!  Watch it and be amazed, this method makes peeling and cutting mangos so easy, you’ll want to buy them every time you go to the grocery store.

Aren’t mangos and raspberries just beautiful together?  What a gorgeous, summery color combination!

It takes about 2-1/2 to 3 cups of fruit to make one of these tarts.  Once the fruit is ready, you can go ahead and add sugar, flour, and seasonings to the fruit.

Gently stir everything together.

Now, just in case you haven’t had the pleasure of meeting a baker’s best friend, allow me to introduce you to parchment paper.  Parchment paper is the bomb.  It can go from the countertop right into the oven.  Line a pan with this stuff, and you won’t need to use any non-stick spray.  It makes clean up a snap.  And, if you are cursed with tile countertops as I am, you can roll your pastry dough out on the stuff and transfer it directly onto your baking sheet.  Look for it near the wax paper in your grocery store.

Rolling dough between two sheets of parchment paper cuts down on the need for added flour significantly, which also helps achieve that light, flaky pastry crust.

Roll the pastry into a large circle and then place it (with the parchment paper on bottom) onto a large baking sheet.  Use a slotted spoon to scoop the fruit filling out of the mixing bowl and into the center of the pastry, so that you won’t get too much fruit juice on that dough.  Spread the fruit filling out a bit, but make sure you leave a good 2-3 inches of dough around the edges.

Next, you gently fold the edges of the pastry dough up and around the edge of the filling, leaving the center of the pastry open.

If you want, you can glaze the top of the dough with an egg wash (just a single beaten egg), but that’s not necessary.  This time, I glazed my pastry, but I think I actually like the look of unglazed best, so I’ll probably not do that again.

Now all that needs to be done is baking the rustic tart in a preheated 375 degree oven for 45-60 minutes.  (Depending on your oven.  It’s always good to start checking after 30 minutes, to make sure things aren’t getting too toasty.)

You can serve the tart warm or let it cool down a bit.  It’s absolutely divine with homemade vanilla ice cream.

Have you ever made a rustic tart?  What kind of fruit makes your favorite filling?

 Linking to:  Momnivore’s Dilemma, House of Hepworths, Somewhat Simple, The 36th Avenue, Whipperberry,  30 Handmade Days, Tatertots & Jello, Under the Table and Dreaming,  I {heart} Naptime, and It’s Overflowing

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