Ingredients

• 1 3/4 cups Unbleached White All-Purpose Flour
• 1/4 cup Medium Grind Cornmeal
• 1/2 tsp Kosher Salt
• 1 tsp Granulated Sugar
• 1 cup Cold Unsalted Butter (8 oz) cut into 1-inch cubes
• 1/3 cup Ice Water
• 2 Tbsp Heavy Cream
• 2 Tbsp Granulated Sugar

• 1/4 cup Unbleached White All-Purpose Flour
• 1/4 cup Granulated Sugar for sprinkling
• 1 Egg room temperature
• 1/2 tsp Vanilla
• 1/4 tsp Kosher Salt
• 4 Tbsp Unsalted Butter melted
• 1/3 cup Toasted Coconut 3 Tbsp for filling; reserve the rest for garnish

• 3 cups cubed Mango fresh or frozen
• 1/8 tsp Kosher Salt
• 1/4 cup Granulated Sugar

Instructions

1. In the bowl of a food processor, combine the flour, fine cornmeal, salt and sugar and pulse several times to incorporate.
2. Add the cold butter and pulse until pea-sized pieces are formed. While pulsing, slowly drizzle in the ice water through the feed tube. Continue pulsing until the dough comes together and starts to ball up.
3. Turn the dough out onto a lightly floured work surface and gather the dough into a ball, kneading several times. Flatten into a disk, wrap in plastic and chill in freezer for at least 15 minutes.

1. Using a small mixing bowl and a whisk, combine the flour, sugar, egg, vanilla extract and salt and whisk until just combined. Pour in the melted butter and whisk to incorporate, then fold in 3 tablespoons of the toasted coconut. Set aside.

1. In a medium sized mixing bowl, combine the fruit, salt and sugar. Mix until all the fruit is evenly coated. Set aside until ready for assembly.

1. Remove the chilled dough from the refrigerator and let stand at room temperature for several minutes to soften and make it easier for rolling. Roll out the dough on a lightly floured surface to a 15-inch circle that is 1/4 inch in thickness. (Make sure to lightly dust with more flour and turn the dough frequently as you roll to prevent from sticking.)
2. Use a 6-inch-diameter plate to cut out six 6-inch rounds and place them on a parchment or Silpat-lined baking sheet. (Note: dough can be re-rolled once to make 6 tarts.)
3. Drop 1 rounded tablespoon of the toasted coconut filling in the center of each crostata round and evenly spread it, leaving a 1-inch border. Place 1/2 cup of the mango mixture directly on top of the toasted coconut filling.
4. Fold the edges of the dough up against the mango filling, gently pressing the seams together where the dough overlaps to prevent unwrapping while baking. Return the trays of assembled crostatas back to the freezer to chill until they are completely firm (about 20-30 minutes).

1. Preheat oven to 400°F. Lightly brush the edges of the chilled crostatas with heavy cream and generously sprinkle the dough and fruit with granulated sugar. Bake on the middle rack of the oven until they are dark golden brown, about 35-40 minutes. Cool for 15 minutes before serving.