Mango-Raspberry Crumble Tart
One Bowl Baking
40 min. | 375°
8
X
Ingredients
1-1/2 cups flour (7.5 oz., 215 g.)8 Tbsp. butter, melted (4 oz., 115 g.)
1/2 cup light brown sugar (3.5 oz., 100 g.)1/4 cup seedless raspberry preserves
1/4 cup white sugar (1-3/4 oz., 50 g.)2 ripe mangos, peeled, pitted, sliced
1/2 tsp. salt1-1/2 cups fresh raspberries
1/2 tsp. cinnamon
Directions
Lightly butter bottom and sides of a 9" tart pan. In a large bowl combine flour, sugars, salt and cinnamon. Add butter and toss with fingers until mixture forms moist crumbs. Reserve 3/4 cup crumb mixture. Place the rest of the crumb mixture into the pan and press into bottom and up sides. Spread the raspberry preserves into the tart and top with mango slices and fresh raspberries. Sprinkle the remaining crumb mixture on top. Bake until golden brown, about 35-45 minutes.