MANGO TART

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mango Tart image

Categories     Dessert     Bake     Mother's Day     Cream Cheese     Mango     Summer     Shower     Party     Sour Cream     Phyllo/Puff Pastry Dough     Pastry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1 large egg, lightly beaten
1/4 cup sugar
1/2 cup sour cream
1/3 cup whipped cream cheese
1 teaspoon finely grated fresh lime zest
2 large mangoes, peeled
Garnish: finely julienned blanched lime zest

Steps:

  • Prepare pastry:
  • Preheat oven to 400°F.
  • Unfold pastry sheet on a greased baking sheet, then turn over (to prevent creases from splitting during baking). Trim edges with a sharp knife. Brush pastry lightly with egg (do not allow to drip down sides). Create a 3/4-inch border all around by lightly scoring a line parallel to each edge of pastry (do not cut all the way through). Prick inner rectangle evenly with a fork, then sprinkle with 1 tablespoon sugar.
  • Bake in lower third of oven 15 minutes, or until puffed and golden brown. Transfer to a rack and cool to room temperature.
  • Make cream and cut mangoes while pastry bakes and cools:
  • Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest.
  • Thinly slice mangoes lengthwise with a mandoline or other manual slicer or a sharp knife (be careful because peeled mango is slippery), then halve wide slices lengthwise.
  • Assemble tart:
  • Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.

There are no comments yet!