Mango, Brown Sugar and Banana Clafoutis in Pate Brisee

A Clafoutis is a traditional French dessert filled with fruit and topped with a custard-like filling. In France, it is usually made with cherries. As the summers in Miami provide an abundance of Mangoes, I invented this variation to give it a tropical flair. Make sure that you have a tart pan with a removable bottom so that the tart will display beautifully and remove easily from the pan.

Prep Time: Crust 10 minutes, Filling 10 minutes
Baking Time: 35 minutes

Ingredients:

CRUST:

1 stick unsalted butter
1/2 cup confectioners’ sugar
1 large egg yolk
1 cup all purpose flour
1/2 tsp. coarse salt
(make sure the salt is not regular, but coarse, as it adds interest.
The contrast between the sweet and salty will make a noticeable difference in the taste)

FILLING:

3 large eggs
1/4 cup granulated sugar
1 tsp vanilla extract or paste
1/3 cup creme fraiche or sour cream
Pinch of salt
1 cup mango
1 cup banana slices tossed with 1 Tablespoon Dark Brown Sugar

Prepare the Crust :

Pate Brisse is a typical French sweet pastry crust used in many desserts. Grease and flour a tart pan with a removable bottom. Chop the very cold butter into small pieces. Combine with the confectioner's sugar. Beat on high until smooth. Add the egg yolk and mix until incorporated. Add the flour and salt and mix on low speed until it resembles small coarse peas, not smooth. If you use a pastry hook, it will make the process easier. Place a sheet of parchment paper on the countertop and dust it with extra confectioners sugar on it to avoid sticking. Roll the dough into a round with your hands. Place it in the middle of the parchment and flatten it with your hand into a disc until it is about 8 inches around. This will make it easier to roll out later. Fold the parchment around it and refrigerate for about 30 minutes.

Cover your countertop or another sheet of parchment paper with confectioners sugar. Flip your dough onto it. Sprinkle confectioners sugar on top of the dough, so it does not stick to the rolling pin. Roll out your dough, flipping the dough one or two times, dusting the surface with confectioners sugar each time so that it does not stick to the counter or the parchment.  Place the dough into the pan by flipping over your parchment paper over your pan. Work it into the spaces, and if it breaks, seal it with your fingers until the dough is even in your greased tart pan. Freeze the dough in the pan for at least 30 minutes. This can be made a day or two before and frozen in the pan if wrapped well in plastic wrap to avoid freezer burn.

Preheat oven to 325.  

Place the dough in the oven on a cookie sheet. Bake for about 15 minutes until lightly browned. Remove the tart and cool. Raise the oven temperature to 375.

Make the filling. Gently whisk together the eggs, then add the sugar, creme fraiche (or sour cream) fruit, vanilla, and salt until just combined. 

Arrange the bananas in the bottom on the tart pan. Pour the custard filling over the top. Top with the mango slices. Carefully transfer to the oven and bake until just set, approximately 17-20 minutes depending on your oven. It is done when the center has risen a bit (not browned), and it does not jiggle.  Let the tart cool slightly on a wire rack before serving. Push up with your fingers through the bottom part of the tart pan to remove the tart. Delicious served with ice cream. Coconut Ice Cream would complete the tropical desert theme.