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Perfect Mango Tart Recipe Easy Homemade Summer Dessert with Edible Flowers

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A light and refreshing summer dessert featuring a buttery vanilla-almond crust, silky mango filling, and delicate edible flowers for a stunning presentation.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons ice-cold water (add more if needed)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 large ripe mangoes, peeled and sliced thin
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cardamom (optional)
  • 1 tablespoon cornstarch
  • Edible flowers (pansies, violas, or nasturtiums)
  • 2 tablespoons apricot jam, warmed

Instructions

  1. In a food processor, pulse together flour, sugar, and salt until combined. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add egg yolk, vanilla, almond extract, and 2 tablespoons ice water. Pulse until dough starts to come together. Add more water 1 teaspoon at a time if too dry. Dough should hold when pressed but not be sticky.
  3. Turn dough onto a lightly floured surface, knead gently into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Roll out chilled dough into a 12-inch circle. Transfer to tart pan, press into edges, trim excess, and prick bottom with fork.
  6. Line crust with parchment paper or foil and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment, bake another 5–7 minutes until golden. Let cool completely.
  7. In a medium saucepan, combine sugar, lemon juice, cardamom, and cornstarch. Add sliced mango and cook over medium heat, stirring occasionally, until mango softens and mixture thickens, about 5 minutes. Remove from heat and cool to room temperature.
  8. Pour mango filling into cooled tart shell and spread evenly.
  9. Arrange edible flowers on top. Warm apricot jam and brush lightly over flowers and mango for shine.
  10. Chill tart for at least 1 hour before serving.

Notes

Keep butter cold to ensure a flaky crust. Blind bake crust to prevent sogginess. Use ripe mangoes for best flavor. Add edible flowers just before serving to avoid bruising. Cornstarch is key to prevent runny filling. Dough can be refrigerated longer if crust shrinks during baking.

Nutrition

Keywords: mango tart, summer dessert, edible flowers, homemade tart, fruit tart, easy dessert, fresh mango, buttery crust

Find it online: https://cheerycrisp.com/perfect-mango-tart-recipe-easy-homemade-summer-dessert-with-edible-flowers/