Mango tart

Yield: 8 servings

Measure Ingredient
6 \N Mangoes; peeled
1 \N Recipe Puff Pastry; (see recipe)
\N \N (or 16 oz frozen puff pastry; defrosted)
⅓ cup Granulated sugar
2 tablespoons Melted unsalted butter
\N \N Mango or vanilla ice cream
\N \N Mango-Caramel Sauce to garnish; (see recipe)

Using a chef's knife, cut away the flesh on both sides of the pit of each mango. Thinly slice each mango half at an angle. Set aside.

Roll out puff pastry to ⅛-inch thick. If using store-bought pastry, roll each piece to 14 by 11 inches. Using a plate or bowl as a guide, cut out eight 5-inch circles. Transfer to a parchment-lined baking sheet, and cover with plastic wrap. Chill until firm, at least 30 minutes.

Heat oven to 450 degrees.

Remove puff pastry from refrigerator. Working quickly, arrange the mango slices in overlapping circular patterns on pastry rounds, leaving a ¼-inch border. Be sure to tuck a small piece of mango into the center of each tart. Brush mango slices with melted butter, and sprinkle each tart evenly with about 1 teaspoon sugar.

Bake for 8 to 10 minutes, remove from oven, and carefully flip with a spatula. Return to oven and continue baking for another 8 to 10 minutes, until golden brown. Remove from oven and transfer rounds to a nonflammable surface. Sprinkle each evenly with about 1 teaspoon sugar.

With a handheld kitchen torch, caramelize the top of each tart. Serve warm with ice cream and Mango-Caramel Sauce drizzled around the edges.

Makes 8 tarts.

Cuisine: "Philippino" Source: "Martha Stewart Living - <>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 65 Calories (kcal); 2g Total Fat; (30% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates

Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.

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