Mango Jam Tart
Fruity mango jam on shortcrust pastry. These jam tarts are so delicious and easy to make. And you can make the jam with any fruit you've got to use up – peaches, plums or strawberries will all work.
- No mangoes? Use peaches, strawberries, plums or any fruit you like.
Prep time: 15 minutes
Cook time: 80 minutes
Total time: 95 minutes
1 Vanilla pod
100 g Caster sugar
1 Ready rolled shortcrust pastry
3 tbsp Flaked almonds
- Peel and chop the mangoes. Make sure you compost the skin and stones.
- Put the mango chunks into a saucepan, along with the sugar. Cut the vanilla pod lengthways and use a small knife to carefully scrape out the seeds. Add the vanilla seeds and pod to the pan.
- Place the pan over a medium heat. Cook for about 45 minutes, stirring regularly, or until soft and jammy. Add a splash of water if it looks a little dry, then blend into a smooth jam.
- Meanwhile, preheat the oven to 180°C /160 fan/ gas mark 4. Lay the pastry into a tart tin (or 3-4 small tart tins), then fill the pastry case with a circle of baking paper and add baking beans (or dry rice) to weigh it down.
- Bake for 15 minutes, then carefully remove the paper and beans and cook for another 5 minutes. This step is called "blind baking" and it helps seal the surface to stop the pastry going soggy.
- Pour and spread the mango jam on top of the pastry. Sprinkle over the flaked almonds and put back in the oven for 25-35 minutes, or until golden brown.
- Serve on its own or with a big scoop of whatever you fancy.
How to store
Store in an airtight container in a cool place for up to 3 days. Store any leftover jam in the fridge for up to 7-10 days.
Spread any leftover jam on toast for breakfast or mix a spoonful of jam into natural yoghurt.