Ingredients

• 200g/7oz plain flour
• plus extra for dusting
• 100g/3½oz butter
• 1 free-range egg
• 30g/1oz butter
• 30g/1oz caster sugar
• ½ mango
• peeled and sliced
• 150ml/¼ pint double cream
• 2 tbsp icing sugar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs.
• Add the egg and pulse again until the mixture comes together to form a soft but not sticky dough.
• Roll the dough out on a lightly floured surface to 0.5cm/¼in thick and trim the edges.
• Place the dough onto a baking sheet dusted with flour and bake in the oven for 8-10 minutes
• or until crisp and golden-brown.
• For the mango
• heat the butter and sugar together in a small non-stick frying pan until the sugar melts.
• Add the mango and cook for 2-3 minutes
• or until the mango is well coated and caramelised.
• For the Chantilly cream
• whip the cream and icing sugar together in a bowl until the cream forms soft peaks when the whisk is removed.
• To assemble the tart
• arrange the mango in overlapping slices on top of the cooked pastry and drizzle over any pan juices.
• To serve
• cut the tart into wedges and serve with a dollop of Chantilly cream.