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Mango and Raspberry Tart
Source: dLife

Flaky pastry crust filled with mango slices, raspberries and apricot spread.

Rating:
Prep Time: 135 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 118.2
Total Carbs 21.4 g
Dietary Fiber 1.4 g
Sugars 7.9 g
Total Fat 4.0 g
Saturated Fat 2.4 g
Unsaturated Fat 0.2 g
Potassium 64.6 mg
Protein 2.1 g
Sodium 79.8 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup  white all purpose flour
1 tbsp  sugar
0 1/4 tsp  salt
0 1/4 cup  unsalted butter
3 tbsp  cold water
8 oz  fat free cream cheese
0 1/4 cup  sugar
1 tsp  vanilla extract
2 cup  Mango, fresh, slices
1 cup  Raspberries, fresh
0 1/2 cup  sugar free apricot jam
Directions
  1. Preheat oven to 450 degrees F.
  2. In a medium bowl stir together flour, 1 tbsp. of sugar, and salt. Using a pastry blender, cut in butter until pieces are pea-size.
  3. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened then form into a ball.
  4. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle.
  5. Ease into a 10-inch tart pan with a removable bottom, being careful not to stretch pastry.
  6. Paste pastry up the side of pan.
  7. Trim pastry even with rim of pan.
  8. Prick the bottom well with a fork.
  9. Bake for 12 to 15 minutes or until golden brown. Cool on a wire rack.
  10. Meanwhile, in a medium mixing bowl combine cream cheese, ΒΌ cup sugar, and vanilla. Beat with an electric mixer on medium speed until smooth. Spread over cooled pastry.
  11. Arrange mangoes in a 3-inch ring around the edge of the tart. Fill the center with fresh raspberries.
  12. In a small saucepan heat apricot spread until melted, cutting up any large pieces.
  13. Spoon melted spread over fruit.
  14. Chill for 2 to 3 hours. Before serving, remove sides of pan.

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