Mango Passionfruit Lattice Tart
This tart is a quickfire way to impress. Using store bought pastry saves time and stress, and the fruit filling with soft almond frangipane is beyond delicious! It's one of my favourite recipes.
Ingredients
- 2-3 sheets of Paneton sweet short crust pastry
- 75 g butter softened
- 75 g caster sugar
- 2 eggs beaten
- 75 g ground almonds
- 1 tsp vanilla extract or paste
- 1½ cups Barkers Peach Mango & Passionfruit Compote
Instructions
- Preheat the oven to 180°C bake. Line a fluted tart tin with pastry, then blind bake for 10 minutes. Remove the baking beans or rice and paper from the tart shell, and bake for a further 5 minutes then set aside.
- In a bowl, beat together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time, followed by the almonds and vanilla.
- Spoon the frangipane mixture into the tart shell and use a spoon to spread until even. Top with the fruit compote, spreading evenly also.
- Cut the remaining pastry into strips, and lattice over the top of the tart. Bake in the oven for 20-25 minutes, or until the tart tests clean on a skewer and the pastry top is golden.
- Leave to cool slightly and serve warm or enjoy cold.
Tried this recipe?Let us know how it was!
