Pineapple, Mango and Lime Tart

Ingredients

3 cups fresh pineapple, cut into 1, 5 cm chunks

2 cups fresh mango, cut into 1, 5 cm chunks

2 limes, zest and juice

6 tablespoons flour

1/2 teaspoon cinnamon

1 egg, beaten, for brushing

Some Demerara for sprinkling

Line with pie dough a 18-20cm pie plate, lined with parchment paper.

Mix and combine well pineapple and mango chunks and lime zest and juice.

Add Muscovado, flour, cinnamon and cayenne pepper to the fruit mixture, mix and let stand for 10 minutes to combine all the flavours.

Preheat the oven to 200°C.

Place the pineapple and mango mixture over the base of the piecrust, fold the overflowing dough over fruit.

Brush them with the beaten egg and sprinkle with some Demerarra sugar.

Bake for 10 minutes, then lower the temperature to 160°C and continue baking for 1 hour, until the crust is golden brown

Cool the pie in the pie plate, then carefully transfer it, with the parchment paper's help, to a serving plate. Serve chilled.

Pineapple, mango and lime tart full of succulent, exotic flavors

6.0

Saturday, January 8, 2011 - 11:06am