So, given the appalling conditions outside I decided to do some baking to bring a little sunshine inside.
I found an old recipe for a lemon and almond tart and decided to jazz that up with some mango (which I love). The result was this tart, a new twist on an old favourite.
Mango and Almond TartServes: 8
For the Pastry:250g (1 3/4 cups) plain flour
125g (1/2 cup + 2 tbsp) sugar
50g (2 oz) almonds
1 egg yolk, to glase
125g (1/2 cup + 2 tbsp) butter
pinch of salt
1 tbsp fine breadcrumbs
For the Mango Custard:78g (2 3/4 oz) packet of instant custard powder
300ml (1 1/4 cups) orange juice
2 small mangos, peeled, pitted and diced
1 tbsp lemon juice
whipped cream, to serve
Method:Combine the flour, sugar, almonds, whole egg, butter and salt in a food processor. Whizz the ingredients together until a dough forms. Turn the dough onto a lightly-floured work surface and knead lightly until smooth. Wrap in clingfilm and set aside in the refrigerator to chill for 1 hour.
In the meantime, mix the custard powder with 100ml (2/5 cup) of the orange juice until smooth. Add the remaining juice to a pan and heat until just boiling then take off the heat and stir in the custard mixture. Return to the heat and cook, stirring constantly, for 1 minute or until nicely thickened.
Stir in the mango pieces and the lemon juice and cook for 1 minute, stirring constantly. Take off the heat and set aside to cool.
Take 2/3 of the pastry and roll on a lightly-floured work surface until large enough to line the base and sides of a 30cm (12 in) diameter loose-bottomed flan tin. Prick the base with a fork and sprinkle over the breadcrumbs then spoon in the mango custard.
Roll out the remaining pastry and cut into strips. Arrange these over the filling in a criss-cross pattern (see picture). Whisk the egg yolk with 2 tbsp water and brush this over the pastry strips to glaze. Transfer the tart to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 30 minutes then allow to cool on a wire rack.
Serve warm, or col, accompanied by whipped cream. This also makes an excellent dessert, accompanied by custard.