Linzer-Mango-Tarte

Ingredients

Directions

1. 1

   Knead the flour, salt, icing sugar, almonds, egg and butter in pieces first with the dough hook of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 1 hour. Cut mango pulp from the stone, peel and chop finely. Weigh out 500 g of fruit flesh. Stir pudding powder with 100 ml juice until smooth. Bring 200 ml juice to the boil, remove from the heat. Stir in the pudding powder. Simmer for about 1 minute while stirring. Mix in mango cubes and lemon juice, boil for at least 1 minute while stirring. Fill the compote into a bowl and let it cool down. Grease the tart tin (23 cm Ø on top, 19 cm below; possibly with lift-off base). Roll out 2/3 of the dough on a floured work surface and lay it out in a round form (approx. 30 cm Ø). Cut off protruding edges of the dough. Prick the base several times with a fork and sprinkle with breadcrumbs. Add the compote and spread it smooth. Roll out the remaining short pastry on a floured work surface and cut into strips. Place the dough strips on the cake in a grid pattern. Whisk the egg yolks and 2 tbsp. water and carefully brush the strips with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes until brown. Let cool on a cake rack. Whipped cream tastes good with it

2. 2

   Picture 03: Dust the rim with icing sugar before serving

3. 3

   Waiting time approx. 1 hour