Vincentian Sunburst Tart

Background of Vincentian Sunburst Tart

The Vincentian Sunburst Tart is a vibrant dish originating from St. Vincent and the Grenadines. Known for its visual appeal and fresh tropical flavors, this tart embodies the essence of Caribbean cuisine. The islands’ abundance of mango, pineapple, and coconut are artfully blended in this recipe, creating a dessert that is both delightful and refreshing.

History

The Sunburst Tart has its roots in the colonial era when European settlers combined local ingredients with their traditional baking techniques. Instead of the heavy ingredients often used in European pastries, locals chose tropical elements that are light, fresh, and perfect for the island’s warm climate.

Ingredients

• Flour - 2 cups
• Butter - 1 cup (cold and diced)
• Sugar - 1/2 cup
• Salt - 1/4 teaspoon
• Water - 1/4 cup (ice-cold)
• Pineapple - 1 cup (diced)
• Mango - 1 cup (diced)
• Coconut flakes - 1/2 cup
• Lime - 1 (zested and juiced)
• Honey - 1/4 cup
• Cornflour - 2 tablespoons
• Egg - 1 (beaten)

Preparation

Step 1: Making the Tart Crust

1. In a large bowl, mix flour, sugar, and salt.
2. Add the chilled butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
3. Add water gradually, mixing until the dough just comes together.
4. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Step 2: Preparing the Tropical Filling

1. In a saucepan over medium heat, combine pineapple and mango.
2. Add coconut flakes, lime juice, and honey.
3. Once the fruit has softened, add cornflour dissolved in a bit of water to thicken the mixture.
4. Remove from heat and let it cool to room temperature.

Cooking Process

Assembling the Tart

1. Preheat the oven to 350°F (175°C).
2. Roll out the tart dough on a floured surface to fit your tart pan.
3. Place the dough in the tart pan, trim the edges, and prick the base with a fork.
4. Blind bake the crust for 10 minutes using pie weights to prevent it from puffing up.
5. Remove weights, brush the crust lightly with beaten egg, and bake for another 5 minutes.
6. Fill the crust with the tropical fruit mixture, spreading it evenly.
7. Bake the tart for 25-30 minutes until the filling is bubbly and the crust is golden brown.

Serving Suggestions

Allow the Vincentian Sunburst Tart to cool before serving. For an extra touch, top with a scoop of vanilla ice cream and a sprinkle of lime zest. This tart is best enjoyed outside on a warm summer day, perhaps with a refreshing iced tea or a light Caribbean cocktail.

The Vincentian Sunburst Tart is not just a treat for the taste buds but also a feast for the eyes with its colorful presentation. The fusion of sweet, tangy, and tropical flavors makes it a delightful choice for any occasion.