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Raspberry Mango Tart with Shortbread Crust

A close-up slice of raspberry mango tart showing a graham cracker crust, creamy filling, and bright fruit topping.
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You will make an elegant, visually appealing tart featuring a buttery shortbread crust filled with fresh mango and topped with bright raspberries.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 2 ripe mangoes, peeled and diced
  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar (for fruit topping)
  • 2 tablespoons lemon juice
  • 1/4 cup apricot jam (for glaze)

Instructions

  1. Prepare the Shortbread Crust: In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing just until the dough comes together. Do not overmix.
  2. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork. Chill the crust for 30 minutes.
  3. Preheat your oven to 375 degrees Fahrenheit. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 8-10 minutes until lightly golden. Let the crust cool completely on a wire rack.
  4. Prepare the Fruit Filling: Gently toss the diced mangoes with the granulated sugar and lemon juice in a bowl. Let this mixture sit for 10 minutes to allow the juices to release slightly.
  5. Arrange the mango pieces evenly over the bottom of the cooled shortbread crust. Place the fresh raspberries decoratively over the mango layer.
  6. Make the Glaze: In a small saucepan, heat the apricot jam with 1 tablespoon of water over low heat until melted and smooth. Strain the jam mixture through a fine-mesh sieve to remove any solids.
  7. Brush the warm apricot glaze lightly over the fruit topping to give it shine and seal the fruit. Chill the finished raspberry mango tart for at least 1 hour before slicing and serving.

Notes

  • For a cleaner slice, chill the tart thoroughly before cutting.
  • You can substitute the shortbread crust with a pre-made sweet pastry dough if you prefer a faster method.
  • If your mangoes are very sweet, reduce the sugar used in the fruit toss slightly.

Nutrition

Find it online: https://juliameal.com/raspberry-mango-tart/