Salsa is one of those go-to snacks that’s fit to satisfy all year round. With different levels of spice, heat, and sweet, and a seemingly endless number of flavor combinations to choose from, there’s bound to be a salsa for everyone. Evan’s favorite salsa is the mango-peach salsa made by Garden Fresh, a brand originating from Ferndale, Michigan. And no, I promise it’s not just the homegrown comfort of the salsa that makes it so appealing to us Michigan-natives. It’s legitimately incredible salsa. And it also happens to be my inspiration behind today’s recipe.
I decided, if salsa-makers can marry mangoes, peaches and peppers together in sweet-heat harmony, so can I. I used jalapenos and poblanos along with a dash of red pepper flake and cayenne to add some zip to the tangy-sweet fruit and piled it all into a buttery, cake-y shell. All tasters agreed that it could handle even more heat, so feel free to turn up the amount of peppers and spice. Please don’t be put off by the idea of a somewhat spicy dessert… it really was delicious. Those too timid to add the peppers should definitely still whip up a batch of the cayenne cream. That whipped cream and a spoon could keep me happy all summer long.
Mango Peach Tart with Cayenne Whipped Cream
Inspired by: “Mango Peach Salsa” -Garden Fresh Gourmet
2 large mangoes 1 tablespoon balsamic vinegar
4 medium peaches 1/3 tablespoon gelatin
½-1 tablespoon grated red jalapeno 1 tart crust (recipe below)
½-1 tablespoon grated poblano peppers ¼ cup heavy whipping cream
¼ teaspoon dried red pepper flake 2 tablespoons confectioner’s sugar
¼ cup granulated sugar 1 teaspoon cayenne pepper
-recipe yield: 1 ten-inch tart
Peel and remove the core from both mangoes, then set one aside. Chop one mango and two peaches (skin on) in a medium-small dice. Transfer the diced fruit, grated peppers, pepper flakes, sugar and vinegar to a medium saucepan and bring to a boil over the stove, constantly stirring. Continuing to stir periodically, reduce heat to medium-low and allow mixture to rapidly simmer for 5-7 minutes, or until fruit has somewhat broken down. In a separate small bowl, sprinkle gelatin into ¼ cup cold water and let set for about 1 minutes. Then, add it to the fruit and allow it to heat, stirring it until the gelatin is completely dissolved (about 3 minutes). Remove mixture from heat and allow to cool completely before using or covering and refrigerating.
Preheat oven to 375 degrees. Slice remaining mango and peaches into ¼-½ inch wedges and set aside. Prepare tart crust dough (recipe below) and bring mango-peach gelatin mixture to room temperature. If cold gelatin has solidified, stir with a fork and heat in the microwave for about 30 seconds, or until lukewarm and spreadable. Spoon ¾-1 cup of mango-peach mixture into tart pan atop the dough and spread into an even layer, setting aside the remaining mixture to be used later. Arrange mango slices into a large circle on top of the fruit mixture in the pan, and then peach slices on top of the mango slices. Arrange fruit so that it is slightly overlapping. Place smaller fruit slices in the center portion of the tart. Place tart into the oven for about 20 minutes. Remove the tart and, using a pastry brush, brush a bit of the liquid from the gelatin mixture onto the exposed fruit slices on the tart. Place the tart back into the oven and allow to bake another 25-30 minutes, or until the crust is puffed and golden and the fruit is tender. Allow tart to rest for at least 30 minutes, or until completely cooled, before slicing and serving.
To prepare the cream, place chilled whipping cream into a medium bowl and beat until soft peaks have been achieved. Beat in the confectioner’s sugar and cayenne pepper until it’s reached stiff peaks. Serve on top of or alongside tart slices.
1½ cups all-purpose flour ½ teaspoon salt
¼ cup granulated sugar ½ teaspoon lemon zest
½ teaspoon baking powder 1 egg, plus 1 egg yolk
7 tablespoons unsalted butter
In a food processor, combine flour, sugar, baking powder, softened butter, salt, and lemon zest . Pulse ingredients until combined. Add in egg and egg yolk and process until a soft dough forms. Remove dough from the processor onto a clean surface and knead until it just comes together. Press dough into the bottom and up the sides of a 10-inch tart pan with removable bottom.