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Raspberry Mango Tart with Vanilla Shortbread Crust

A close-up cross-section of a raspberry mango tart showing the yellow mango filling, crust, and fresh raspberries on top.
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Make this impressive Raspberry Mango Tart using a simple vanilla shortbread crust and a smooth frangipane filling. It is a straightforward recipe for a beautiful summer dessert.

Ingredients

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  • For the Shortbread Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Frangipane Filling: 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon almond extract
  • For the Topping: 1 cup fresh raspberries
  • 1 large ripe mango, thinly sliced
  • 1/4 cup apricot jam (for glaze)
  • 1 tablespoon water

Instructions

  1. Prepare the Crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract. Pulse until the dough just comes together. Do not overmix.
  2. Press the dough evenly into 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 F (190 degrees C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes (blind bake). Remove the weights and paper and bake for another 5 to 7 minutes until lightly golden. Let cool slightly.
  4. Prepare the Frangipane: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, egg yolk, vanilla extract, and almond extract until combined.
  5. Mix in the almond flour and all-purpose flour until just incorporated. Spread the frangipane evenly into the partially baked tart shell.
  6. Bake the tart with the frangipane for 15 minutes at 375 degrees F (190 degrees C).
  7. Remove the tart from the oven. Arrange the sliced mango and fresh raspberries decoratively over the frangipane layer.
  8. Return the tart to the oven and bake for an additional 10 to 15 minutes, or until the frangipane is set and lightly golden around the edges. Cool completely on a wire rack.
  9. Make the Glaze: In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain the mixture through a fine-mesh sieve to remove any solids.
  10. Brush the warm glaze lightly over the fruit topping for shine. Chill the tart for at least 2 hours before slicing and serving.

Notes

  • For a cleaner slice, chill the finished tart for at least 4 hours or overnight before removing the outer ring of the tart pan.
  • If you do not have apricot jam, use apple jelly as a substitute for the glaze.
  • This recipe works well as a make ahead fruit tart for parties.

Nutrition

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