Saffron Mango Tart

• 1 1/4 cups flour
• 5 tbsp cold butter, diced
• 2 tbsp sugar
• 1 None egg yolk
• 1/2 tsp saffron strands, soaked in 2 tbsp milk
• None None FOR THE FILLING
• 3 tbsp butter
• 1/4 cup sugar
• 2 large mangos, peeled and sliced lengthwise around the pit
• 4 tbsp honey warmed with 2 tsp lemon juice
• None None Creme fraiche flavored with pumpkin pie spice, to serve

1. Grease and line bottom of a 9-inch springform pan with parchment paper. Sift flour into a bowl. Rub in butter until mixture resembles breadcrumbs. Stir in sugar. Add egg yolk with saffron strands and milk and mix to form a firm dough. Knead lightly. Wrap in plastic wrap and refrigerate for 20 mins.
2. Preheat the oven to 400u0b0F. For the filling, place butter and sugar in a small saucepan on medium heat. Stir until sugar is dissolved. Brush bottom of prepared pan with melted butter and sugar. Arrange a layer of mango slices in bottom of pan, brushing with melted butter and sugar. Continue layering mango slices and brushing with melted butter and sugar. Pour remaining mixture over the top.
3. Roll out pastry on a lightly floured surface to a 9-inch round. Place on top of mango slices.
4. Bake for 25 mins until pastry is crisp and golden. Cool in pan 5 mins. Run a knife around the edge of the tart and release springform pan. Carefully invert onto a serving plate. Spoon the warmed honey and lemon juice over the tart. Serve warm or cold with spiced creme fraiche.

flour, cold butter, sugar, egg yolk, saffron strands, filling, butter, sugar, mangos, honey, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/29067 (may not work)