Mango Tart

It seems it's been ages since I took the time to post. Things have been crazy here. The new group of girls arrived two days ago and between getting them settled and adjusted and all of the orientations that are happening around here, I haven't really had a second. I've been going to bed late and getting up earlier than usual and I'm EXHAUSTED! That's why I'm relieved to report that while the girls are going on their first tiyul today, I'm going to be at A's wedding! She's getting married tonight!!! I'm soooo excited and can't wait to dance with her. Which brings me to last Shabbat which was the weekend that her friends, myself included, spent with her- the last weekend before she becomes a married woman. Or course, I put myself on dessert duty. Happy to have alllllll my books back in one place, I set about to do the usual research. The first recipe I came across seemed perfectly seasonal, easy, and beautiful. This Mango Tart comes from Israel's premiere culinary magazine, Al HaShulchan. It is basically a baked tart crust, spread with jam, topped with fresh mango slices and then baked. That simple. Some of my girls had moved in that night and as I had extra components, I made them individual tartlets. They LOVED this summery dessert. Use only the freshest mango available. I got my perfectly seasonal fruit from the Shuk- LOVE the shuk! Feel free to use any complimentary jam flavor- I used apricot here, but an orange marmalade or a mango jam would work just as well.

Mango Tart

adapted from HaShulchan

Crust:

300 grams flour

100 grams sugar

200 grams butter or margarine

1 tsp cinnamon

1 egg

Filling:

Apricot jam, as needed

700 grams mango, sliced into strips

For the tart crust, place the flour, sugar, cinnamon and margarine in the bowl of a food processor.
Process until a crumbly mixture is formed. My processor was too small, so I continued working in a bowl.
Add the egg.
Stir until a dough forms. Gather the dough together, wrap and chill. Preheat the oven to 350.
Once the dough is chilled, press it into a long tart pan or a round one. Im not sure about the size. Using this pan yielded a lot of extra dough. Top the dough with a sheet of parchment and pie weights. Bake for about ten minutes. Remove the pie weights and cool.
Top the baked crust with the jam,
and top with the strips of mango. Sprinkle with sugar if desired.
Bake for twenty minutes and cool completely. If not eating right away, wrap and chill.