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Mango Plum Tart is a Summer Delight

photo and styling by Sam Henderson

From the textural bite of the coconut in the crust to the creaminess of the mascarpone cream, this mango plum tart has it all. The sweetness of the mango is balanced by the slight tartness of the plums and raspberries. A bit of fresh mint add color and flavor, making this a perfect dessert for spring and summer get-togethers.


Before you start:

The crust can be made a day in advance and stored in the refrigerator, lightly covered with plastic wrap until ready to fill.
The purée can also be made a day in advance, but do not add the gelatin and create the filling until you are ready to add it to the crust.
This recipe is made with plums, but they could be easily substituted with apricots or peaches.

Mango Plum Tart with Mascarpone Cream


A light, textural coconut-infused crust with a creamy filling and fresh fruit.

  • Prep Time45 min
  • Cook Time30 min
  • Total Time1 hr 15 min
  • Yield10-12 servings
  • Energy339 cal

The ingredients:

For the crust:

  • ⅓ cup almond flour
  • ¼ cup unsweetened shredded coconut
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature

For the filling:

  • 1 cup diced mango
  • 1 diced plum
  • ¼ cup sugar
  • 1½ tablespoons fresh lemon juice
  • 1½ teaspoons powdered gelatin
  • 1½ cups mascarpone cheese
  • ¾ cup heavy whipping cream
  • ¼ cup confectioners sugar
  • 1 teaspoon vanilla

For the topping:

  • 3 plums
  • 1 mango
  • fresh raspberries
  • mint sprigs

The Method:

FOR THE CRUST: Add all of the dry ingredients to a mixing bowl or food processor and whisk or mix until fully combined.
Add butter and blitz in a food processor or mix with a pastry blender or a fork until the butter is well-combined and evenly distributed. The consistency should be that of coarse sand and the mixture should hold together when pinched.
Pour all of the dough into a tart pan and press firmly into the bottom and up the sides. The bottom of a drinking glass works well for this. Use a sharp knife to remove any excess from the edge. Poke holes in the bottom of the crust with a fork.
Crumple a sheet of parchment paper to make it pliable. Then open it and place it in the tart pan. Fill the tart pan with pie weights or dry beans and place it in the refrigerator for at least 30 minutes before baking. Preheat oven to 350˚F.
Bake the tart crust (with the pie weights/beans) for 12-15 minutes or until lightly golden on the edge. Remove from the oven and cool to room temperature before filling.
FOR THE FILLING: Place mango, plum, sugar, and lemon juice to a medium saucepan. Bring to boil over medium-high heat and then reduce the heat to medium. Cook for 8-10 minutes, stirring and mashing the fruit as is softens. Cool slightly.
Place the cooked fruit in a food processor and blitz until smooth. Pass the mixture through a fine mesh strainer and discard any remaining solids.
Place gelatin in a small bowl and cover with 4 tablespoons of water. Allow it to rest for 10 minutes. While the gelatin rests, return the cooked fruit to the saucepan and re-heat it over medium-low heat. Place mascarpone in a large mixing bowl.
Add the gelatin to the fruit purée and whisk to fully combine. Pour the warm fruit mixture over the mascarpone and whisk to fully incorporate.
In a separate bowl, whisk together the whipping cream, confectioners sugar, and vanilla on high speed until it reaches stiff peaks. Add the whipped cream to the fruit and mascarpone mixture and gently fold it in until well-combined.
Pour the mixture into the prepared tart crust and smooth out the top with an offset spatula or the back of a spoon. Refrigerate, uncovered, for at least 2 hours before adding the topping.
FOR THE TOPPING: Cut plums in half vertically and remove the pits. Slice each half into ¼- inch slices with a sharp knife. Arrange 3 or 4 slices together randomly on top of the tart.
Use a vegetable peeler to remove the skin from the mango. Then use the vegetable peeler to cut long strips of mango vertically. Zig-zag the mango strips in your fingers and then gently press one end into the top of the tart to fill the gaps between the plums.
Add fresh raspberries and sprigs of mint to fill in any remaining gaps.
Keep the tart refrigerated until ready to serve.
  • Amount per serving
  • Calories339
  • % Daily Value*
  • Total Fat28 g35.9%
  • Total Carbohydrate26.1 g9.49%
  • Protein4.1 g8.2%

NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.


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