Mango Kuchen

So I had some mangoes at home that needed to be used for something. This recipe has been in the binder for YEARS. I’m not sure how old it is, but based on the background paper it was copied on to, I’ve had this recipe since the timeframe of 1994-98.  I’m guessing it’s from the Washington Post, but I’m not sure.

I’m slightly annoyed I’ve held onto a mediocre recipe for so long!  It really was just ok. The custard seemed very eggy and sweet and blocked the mango flavor from really shining. I should have stuck with my gut and made mango margaritas instead!  Lesson learned...

Mango or Peach Custard Tart (Kuchen)

6 to 8 servings

Ingredients:

1 cup unbleached all-purpose flour

1 tablespoon sugar

Pinch of salt

1 stick unsalted butter, softened

1 tablespoon cider vinegar

4 large eggs

1 cup light cream

1 cup sugar

1 heaping cup peeled, pitted and cubed mangoes or peaches, or other fresh fruit*

Position a rack in the center of the oven and preheat the oven to 400 degrees.

Combine the flour, sugar and salt in a mixing bowl. Work in the butter, then press the dough until the mixture resembles cookie dough (you can do this with a pastry blender or simply with your fingers). Work in the vinegar, then press the dough evenly over the bottom and up the sides of an 8-inch square casserole or 9-inch round pie plate. Bake in the center of the oven until the crust is beginning to color, about 10 minutes. Remove it from the oven and reduce the temperature to 375 degrees.

Add water to the bottom of a double boiler. Bring the water to a simmer over medium heat. Break the eggs into a mixing bowl and beat until they are smooth. Whisk in the cream until smooth and then stir in the sugar and a tiny pinch of salt. (I also added a dash of nutmeg) Transfer the custard mixture to the top half of the double boiler and place it over the simmering water. Cook, stirring constantly, until the custard is thick enough to coat the back of the spoon. Remove it from the heat.

Spread the fruit over the crust and pour the custard over the fruit. Bake in the center of the preheated oven until the custard is set and the crust lightly browned, 40 to 50 minutes.

Serve warm or at room temperature.

Not worth the calories

*NOTE: aside from mangoes and peaches, raspberries are my favorite to use for this recipe, but you can also use fresh blackberries, blueberries or sliced strawberries.