Blueberry Mango Fruit Tart

Happy Spring!

It was snowing this week which makes me mad but hopefully the cold weather is behind us. It is such a funny scene to see flowering trees and snow on the ground. Now since we are most of the way through April I hope this means that spring can finally begin. I am so ready to sit on the porch and enjoy reading a book outside. One thing that really has me thinking about spring is fresh fruit. That is why this blueberry mango fruit tart is so perfect for this time of year. I modified this recipe from one I found on food network. I like using the base of the recipe I found through them and changing the fruit and toppings to fit the occasion. If you would like the original recipe from food network, the link is located at the bottom of the page.

Look below for the detailed recipe but the basics are:

Make the crust, and put in the fridge
Make the frangipane, and put into the cooled crust
Bake
Cool
Top with fresh fruit
Drizzle honey on top
EAT YUMMMM

Blueberry Mango Fruit Tart

Alexis Rhoades: Alexis Rhoades

Ingredients

Crust:

1½ Cups all-purpose flour
¼ Cup sugar
1 Stick unsalted butter, softened
1 Egg yolk

Frangipane:

¾ Cup almonds, ground in food processor
⅔ Cups sugar
8 Tablespoons cold unsalted butter
2 Eggs
½ Teaspoon pure vanilla extract
2 Teaspoons all-purpose flour

Topping:

Blueberries
Mango, cut into pieces
Honey

Instructions

Crust:

Mix together flour, sugar, butter, and egg yolk into a big bowl. Pat the dough into a tart pan and place into the fridge to chill for at least 30 minutes.

Frangipane:

Preheat the oven to 375 degrees. In a food processor, pulse the almonds and sugar until sandy. Add the butter and process until incorporated. Add the eggs are process until incorporated. Add the vanilla and flour, and process until smooth. Place into the cooled tart pan and bake for 45 minutes or until golden brown.

Topping: