FRESH MANGO OR PEACH TART
one 10 or 11-inch diameter tart
Prepare crust. In a medium bowl, sift together the flour and sugar; with a pastry blender, cut in butter until mixture resembles coarse pebbles. Gradually add water, tossing mixture lightly with a fork to blend. Evenly press pastry over the bottom and up the sides of a 10 to 11-inch removable bottom tart or quiche pan which has been lightly coated with non-caloric vegetable cooking spray. Place a sheet of aluminum foil in crust and fill with dried beans or rice. Partially bake crust in a preheated moderate oven (350 degrees F.) for 9 minutes; remove foil and beans or rice and set aside. (If sides of crust start to slide down into pan, press hot dough lightly, sides and bottom, with a rounded metal measuring cup to shape dough correctly.)
Prepare Crumb Topping. In a small bowl, sift together ¾ cup flour, ½ cup brown sugar, and nutmeg, if desired; with a pastry blender, cut in butter until mixture resembles coarse pebbles. Set aside.
Prepare fruit and immediately sprinkle mangos with lemon juice. In a second small bowl, combine sugar or brown sugar, 1/3 cup flour, nutmeg, and salt, mixing well; add mixture to prepared fruit, mixing lightly but well. Spoon fruit mixture into pastry-lined pie plate. Evenly sprinkle streusel topping over fruit mixture. Bake in a preheated moderate (375 degrees F.) for about 45 minutes. Increase oven temperature to hot (400 to 425 degrees F.) and continue baking for about 10 minutes or until topping is crisp and golden brown, mangos are tender, and filling is thickened and bubbly hot. If crust starts to brown too much, loosely cover tart with aluminum foil. Cool tart on a wire rack. Serve warm or at room temperature, plain, or topped with sweetened flavored whipped cream or other whipped topping, or vanilla ice cream as desired.
Variation: Omit nutmeg and add several drops of almond extract to filling mixture.