Mango Almond Tart

This is a wonderful rich tart with a cookie base and some great seasonal spices.  From Food and Drink Holiday 2000.

BASE:
250 g butter
1 cup sugar
1 egg
1 egg yolk
2 1/4 cups all purpose flour
1 tsp salt
1 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon

FILLING:
2 cups ground almonds, toasted
1 cup unsalted butter
1 cup sugar
2 tbsp stem ginger in syrup, minced
pinch salt
2 eggs, beaten

TOPPING:
1 to 2 mangoes, thinly sliced
2 tbsp lime juice
1/2 cup apricot jam

• With electric mixer, cream together butter and sugar until light and fluffy.  Beat in egg and egg yolk.
• Sift together flour, salt, cardamom, nutmeg and cinnamon.  Blend into creamed mixture.  Form into a ball.  Wrap in plastic wrap and chill 30 minutes.
• Preheat oven to 350F.
• Lightly flour a board and roll out dough about 1/4 inch thick to fit a 10 or 11 inch tart pan.  Prick with fork.  Place a layer of foil on pastry and fill with dried beans or rice to weight pastry down.  Bake 15 minutes, remove foil and beans and bake a further 10 minutes or until pastry is pale gold.
• Combine almonds and butter.  Sprinkle in sugar and ginger and mix until mixture is lightened.  Add salt and eggs and combine.  Spread on base of baked pie shell.  Bake 20 minutes or until almond mixture is set.  Cool.
• Toss mango slices with lime juice.  Fan mango slices over top.  Melt apricot jam and brush top of tart with glaze.

Serves 8