Peach, Blueberry and Mango Tart

peach-blueberry-mango-tart.jpg
 

Peach, Blueberry and Mango Tart

Makes 12 servings 

FEATURED PRODUCT


INGREDIENTS

Melted butter, to grease
50g butter, softened
1/3 cup Whole Earth Sweet Granules, plus extra 2 tbsp
1 Tsp vanilla extract
1 egg
250ml tub sour cream
1 cup self-raising flour
1/4 Tsp bicarbonate of soda
2 Tbsp milk
125g punnet blueberries
2 yellow peaches, thinly sliced
125ml water
1 mango, flesh thickly sliced
300ml thickened cream, whipped
2 Tbsp flaked almonds, toasted
Mint leaves, to garnish


PREPARATION

  1. Preheat oven to 180C fan-forced. Grease a ceramic fluted quiche dish (base measures 25cm) with a little melted butter. Line the base with baking paper. 

  2. Put butter, Sweet Granules and vanilla into a large bowl and beat with electric hand beaters for 2 minutes or until combined and slightly paler in colour. Add egg and beat again until combined. If mixture splits a little that's okay. Add sour cream and beat again until combined. 

  3. Sift in flour and bicarbonate of soda, and gently fold until combined. Pour in milk and stir thoroughly. Spoon batter into dish and smooth surface. Bake for 20-25 minutes or until golden brown. Set aside in dish for 15 minutes before turning out, upside down onto a wire rack to cool completely.

  4. Meanwhile, put 8 of the blueberries into a small saucepan and squash each with the back of a teaspoon. Add 4 wedges of the peaches and sweet granules then pour over 1/2 cup water. Set over medium heat and bring to the boil. Simmer for about 3 minutes, stirring until a purple liquid forms. Transfer to a large bowl, and set aside in the fridge for 30 minutes or until cold. Strain through a fine sieve discarding fruit if desired or reserving it for serving.

  5. Just before serving, add mango and the remaining blueberries and peach slices to the cooled syrup and toss to coat.

  6. Transfer tart base to a serving plate, spoon whipped cream on top, then spoon over the mango, peaches and blueberries including the syrup at the bottom of the bowl. Scatter the edge of the tart with almonds. Garnish with mint leaves and serve immediately.

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 278
kJ: 1162kJ
Protein: 4g
Total Carbohydrate: 17g
Total Sugars: 7g
Fiber: 2g
Total Fat: 22g
Saturdated Fat: 13g
Sodium: 121mg
Potassium: 188mg

Reduction
Calorie Reduction from Traditional Recipe - 10.5%
Carbohydrate Reduction from Traditional Recipe - 29%
Total Sugars Reduction from Traditional Recipe - 56%