Pineapple, Mango and Lime Tart
Line with pie dough a 18-20cm pie plate, lined with parchment paper.
Add Muscovado, flour, cinnamon and cayenne pepper to the fruit mixture, mix and let stand for 10 minutes to combine all the flavours.
Preheat the oven to 200°C.
Place the pineapple and mango mixture over the base of the piecrust, fold the overflowing dough over fruit.
Brush them with the beaten egg and sprinkle with some Demerarra sugar.