Soft slices of mango are baked into a frangipane filling while a sweet basil crust rounds out the fruity-nutty flavor. Find more delicious pie and tart recipes in our special issue of Artisan Pies & Tarts Special Issue!
Makes 1 (9-inch) pie
- ½ cup (120 grams) plus 1 teaspoon (5 grams) water, divided
- 5 fresh basil leaves (4 grams)
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1⅛ teaspoon (3 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- ⅓ cup plus 2 teaspoons (90 grams) ice water
- 2 tablespoons (4 grams) chopped fresh basil
- 1½ pounds mangoes (765 grams), peeled and diced
- Frangipane (recipe below)
- 1 large egg (50 grams)
- In a small saucepan, bring ½ cup (120 grams) water to a boil over medium-high heat. Remove from heat, and add basil leaves. Let basil steep for 5 minutes. Strain basil juice, discarding solids. Refrigerate until chilled.
- In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add ⅓ cup plus 2 teaspoons (90 grams) ice water, basil, and basil juice, pulsing until dough just comes together. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under. Refrigerate for at least 30 minutes.
- Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 10 minutes more. Let cool for 10 minutes.
- Fold mangoes into Frangipane, and pour mixture into prepared crust.
- On a lightly floured surface, roll remaining dough into a 9½-inch circle. Using a sharp knife, cut ¼-inch-wide strips. Reserve 3 strips. Arrange remaining strips over filling in a lattice design.
- Brush water on rim of prepared dough in plate. Place reserved 3 dough strips along brushed rim, and crimp as desired. In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) water; lightly brush over dough.
- Bake until golden brown, 35 to 45 minutes.
Makes about 1 cup
- ¾ cup plus 1 tablespoon (211 grams) almond paste
- ⅔ cup (150 grams) unsalted butter, softened
- 3 large eggs (150 grams)
- ⅓ cup (42 grams) all-purpose flour
- In the bowl of a stand mixer fitted with the paddle attachment, beat almond paste at medium speed until smooth. In a small bowl, beat butter with a mixer at medium speed until creamy. Add butter to almond paste, beating until combined. Add eggs, one at a time, beating well after each addition. Scrape sides of bowl, and beat in flour.