Mango Almond Tart 芒果杏仁挞
This healthy and gluten free Mango Almond Tart is delicious and not too sweet. It has a light tangy lemon and almond flavour and pair well with mango. The mixing can be done just within 10 minutes, with only a hand whisk. You can also add this as a festive option or for someone special.
Mango Almond Tart 芒果杏仁挞
Prep time
Cook time
Total time
Author: Ann Low
Recipe type: Tarts
Serves: 2 servings
Ingredients
- 20g melted butter
- 2tbsp icing sugar
- 95g almond meal (ground almond)
- 2 large eggs
- 40g honey
- 1tbsp lemon juice
- lemon zest from 1 lemon
- 1 mango, cut in thick strips
Instructions
- Preheat oven to 175 deg C. Prepare and line with parchment paper – 2 pieces – 12cm (5inches) removable pie pan.
- In a large mixing bowl combine ground almond, lemon zest and icing sugar together, mix well with a hand whisk. Then add melted butter, honey, lemon juice and eggs into it. Mix very well with a hand whisk until smooth and pour evenly into pans.
- Arrange mango slices on top of the batter.
- Bake for about 40-45 minutes or until browned and set. Cool and remove from pan, dust with extra icing sugar top and serve.
Notes
You may check the step by step method from here
芒果杏仁挞
Prep time
Cook time
Total time
Author: Ann Low
Serves: 2 servings
Ingredients
- 20克 融化牛油
- 2汤匙 糖粉
- 95克 杏仁粉
- 2个 大鸡蛋，打散
- 40克 蜂蜜
- 1汤匙 柠檬汁
- 1粒 柠檬皮屑
- 1粒 芒果，去核切粗条状
Instructions
- 预热烤箱致摄氏175度，准备2个12cm （5寸）活动底烤模，底部铺纸。
- 将杏仁粉，柠檬皮屑和糖粉放入碗中，混合均匀。倒入融化牛油，蜂蜜，柠檬汁和鸡蛋。用手动搅拌器搅拌均匀致无粒状，然后平均倒入模里。
- 铺上切好的芒果肉。
- 送入预热烤箱烤约40-45分钟致金黄色。
- 出炉后放置冷却，脱模撒上适量糖粉即可享用。
Notes
步骤可参考这里
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Gluten Free Apricot Almond Tart 无麸杏脯杏仁挞
recipe/食谱这里here
This post is linked to the event, Little Thumbs Up (November 2015 Event : Mango)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jozelyn of Spice Up My Kitchen
and hosted by Jozelyn of Spice Up My Kitchen
Hi, Ann, this tart looks nice and seems very easy to do it. Will give it a try soon. Thanks for linking up with LTU!
Yumm that looks really nice Ann can I have a slice please? 🙂
What a glorious tart! And those bright vibrant clicks are very beautiful too, Ann.
These tarts look beautiful and delicious! I love both almonds and mangoes 🙂
These are so yummy! One slice please? 🙂
这芒果挞的做法,还蛮特别的,看起来又好像是芒果蛋糕,有意思,嘻嘻。。
Perfect gluten-free dessert, it looks awesome! And I bet it's filling enough to have for breakfast!
Ann, your mango almond tarts look wonderful! I wish I could sink my teeth into one!
Hi AnnMy name zaharah, I've tried your Mango Almond Tart..it really is delicious, thanks for sharing..
Hi Ann,Yum ! How nice to have delicious mango almond tart on such cool raining day !
This almond tart is so special when it is made with mango instead of usual pear! Thanks for sharing such a delicious gluten free recipe! 🙂
Hi Ann, what's the purpose off adding icing sugar instead of granulated?
Hi Joanne,Icing sugar is just for dusting on top of the tart after baked. For granulated sugar, you need to bake it together. Actually is your choice to want to use icing sugar or granulated.
Hi Joanne, Sorry, I thought you was asking the icing sugar on top. Adding 2 tbsp of icing sugar into baking is easier to melt than granulated sugar because this is only a quick mix without flour. The sweetness of the tart is just right to me with 2 tbsp of icing sugar and honey, So is up to you to adjust the sweetness yourself.
Ann, your recipe stated that you added icing sugar into the baking. Does this addition make any difference to the texture?
You didn't mention What you lined the pan with. Is it parchment paper?
I checked out your similar Apricot Tart and you also omitted what you lined it with. But the pictures there were more instructive and I think it was parchment paper after all. Please confirm.
Hi Luisaca, Yes, please lined with parchment paper.
Thank you for your quick response.
Hi Ann
Lovely tarts!!! May I know how deep is your pie pan? Thanks.
Thank you Katie. The height of the pan is slightly more than 2cm.
Hi Ann
Thanks for your prompt reply. My pie pan is very shallow, about 1cm in height only. I may have to use a normal round pan instead.
Hi Katie, you can get the pan from Tott or Robinson.
Hi Ann,why have to use the almond meal instead of flour to bake this tart? do we need to put the tart in the fridge (mango)if we eat it the next day?thks
Hi Shirely, With almond meal will makes this tarts fragrance and the texture not so bland compare to flour. Yes, is better to put the tart in fridge.
Hi Teacher, can I bake this in individual 6″ tart pans, what will be the oven temp and bake time?
Hi Kitty, The temp and baking time fir 6″ tart pan is the same as in the recipe.
What a delicate and lovely tart Ann. It sounds like it whips up in a flash which is, of course, a welcomed plus!
Thank you so much for sharing, Ann…
Hi Teacher, can I bake this in individual 6” tart pans, what will be the oven temp and bake time?
Hi Kitty, The temp and baking time fir 6″ tart pan is the same as in the recipe.
Hi Ann
Lovely tarts!!! May I know how deep is your pie pan? Thanks.
Thank you Katie. The height of the pan is slightly more than 2cm.
Hi Ann
Thanks for your prompt reply. My pie pan is very shallow, about 1cm in height only. I may have to use a normal round pan instead.
Hi Katie, you can get the pan from Tott or Robinson.
Hi Ann,why have to use the almond meal instead of flour to bake this tart? do we need to put the tart in the fridge (mango)if we eat it the next day?thks
Hi Shirely, With almond meal will makes this tarts fragrance and the texture not so bland compare to flour. Yes, is better to put the tart in fridge.
You didn't mention What you lined the pan with. Is it parchment paper?
I checked out your similar Apricot Tart and you also omitted what you lined it with. But the pictures there were more instructive and I think it was parchment paper after all. Please confirm.
Hi Luisaca, Yes, please lined with parchment paper.
Thank you for your quick response.
Hi Ann
My name zaharah, I've tried your Mango Almond Tart..it really is delicious, thanks for sharing..
What a delicate and lovely tart Ann. It sounds like it whips up in a flash which is, of course, a welcomed plus!
Thank you so much for sharing, Ann…
These are so yummy! One slice please? 🙂
Perfect gluten-free dessert, it looks awesome! And I bet it's filling enough to have for breakfast!
这芒果挞的做法，还蛮特别的，看起来又好像是芒果蛋糕，有意思，嘻嘻。。
Ann, your mango almond tarts look wonderful! I wish I could sink my teeth into one!
Yumm that looks really nice Ann can I have a slice please? 🙂
Hi, Ann, this tart looks nice and seems very easy to do it. Will give it a try soon. Thanks for linking up with LTU!
Hi Ann,
Yum ! How nice to have delicious mango almond tart on such cool raining day !
These tarts look beautiful and delicious! I love both almonds and mangoes 🙂
This almond tart is so special when it is made with mango instead of usual pear! Thanks for sharing such a delicious gluten free recipe! 🙂
What a glorious tart! And those bright vibrant clicks are very beautiful too, Ann.
Hi Ann, what's the purpose off adding icing sugar instead of granulated?
Hi Joanne,
Icing sugar is just for dusting on top of the tart after baked. For granulated sugar, you need to bake it together. Actually is your choice to want to use icing sugar or granulated.
Ann, your recipe stated that you added icing sugar into the baking. Does this addition make any difference to the texture?
Hi Joanne, Sorry, I thought you was asking the icing sugar on top. Adding 2 tbsp of icing sugar into baking is easier to melt than granulated sugar because this is only a quick mix without flour. The sweetness of the tart is just right to me with 2 tbsp of icing sugar and honey, So is up to you to adjust the sweetness yourself.