"The Stars And A Cat" Mango Tart

Here's a confession. When making pies/tarts, I seldom do it the right way. This link will show you how to make pate brisee or pie crust the right method. But look at those many steps and chilling and waiting, only to make the crust! Who has got time for that? I'm sure the right method will make the best taste and texture, but with a very active kid always around I often just want to cut the process short as much as I can.

So here's how I do it, try it when you crave for some pies and want it fast. But if you got spare time, also try the right method at least once in a lifetime. I think it would be worth it.

For the crust:

Disclaimer 1: this recipe is enough for a layer of around 20 cm thin crust, simply double or triple it if you prefer a thicker crust or want to make a double crust pie.
Disclaimer 2: Most pie crust recipes call for 2-3 parts flour to 1 part butter. For example, the recipe in the link above calls for 2,5 cups (350 grams) flour and 1 cup (226 grams) butter. But I'm not very strict with measurements. I've made pie crusts with less butter than needed and they still taste great. 

In a bowl, mix about 100 grams flour, a little salt, and sugar to your taste.
Grate about 50 grams cold butter right onto the flour mix. Stir with a fork or use your fingertips. Add cold water little by little, start with 1 tablespoon, mix until the dough can form a ball. Don't add too much water, stop when the dough start to come together.

If you got time (while you peel the fruit for the filling, maybe) cover this ball of dough with plastic wrap and let it rest for a while in the refrigerator. Sometimes I just go ahead with the next step and it turn out just fine. 

Now, the right way would be to roll out the dough on a floured surface. My way is simpler. Reserve a small portion of dough for the topping. Place the rest onto lightly greased pie pan, press carefully with your fingers until it covers the bottom and a little of the side of the pan.

Bake in preheated oven until half done. The crust would be just starting to set, not browned yet.

Meanwhile, prepare the topping and filling:

Take the little dough you reserved earlier, cut into cute shapes using cookie cutters or shape with your hands. 

Cut fruit into bite-size chunks. Mix in sugar to your taste (I used very-ripe-and-start-to-rot gedong gincu mangos, they are very sweet so I didn't add sugar), a little salt, fresh lemon/lime juice, and about 1/2 to 1 teaspoon of cornflour). Stir well, then pour into half-baked crust. Top with the shaped dough. Sprinkle with a little palm sugar or cinnamon sugar. Bake until golden brown and the filling is bubbling. 

Now enjoy your easy-peasy-lazy pie!


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