Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 2 Tablespoons lemon juice
- 3 Tablespoons plus 1/3 cup sugar
- 1 Tablespoon plus 3/4 cup all purpose flour
- 2/3 cup finely ground hazelnuts
- 1/8 teaspoon salt
- 3/4 cup stick butter, room temperature
- 1 half pint container raspberries
- 3 mangoes, peeled and pitted
From: Amber Kluwe, of West Bend, WI
Heat oven to 350 degrees.
Slice the mangoes into 3/4 inch pieces, transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar and 1 tablespoon flour; set aside.
In another bowl, whisk together hazelnuts, salt, remaining sugar and flour until combined. Mix in butter until crumbly. Add the raspberries and mangoes to the nut flour mixture.
Place mixture in four small baking dishes; sprinkle them with lemon mixture.
Bake in oven until the top is golden brown and the fruit juices are thick and bubbling, about 35 to 40 minutes.
Place on wire rack to cool.
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