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Add a photoServings: 8
Ingredients
- 6 x mangoes peeled
- 1 x recipe Puff Pastry (see recipe) (or possibly 16 ounce frzn puff pastry, defrosted)
- 1/3 c. granulated sugar
- 2 Tbsp. melted unsalted butter Mango or possibly vanilla ice cream Mango-Caramel Sauce to garnish (see recipe)
Directions
- 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 1/8-inch thick. If using store-bought pastry, roll each piece to 14 by 11 inches. Using a plate or possibly bowl as a guide, cut out eight 5-inch circles. Transfer to a parchment-lined baking sheet, and cover with plastic wrap. Refrigeratetill hard, at least 30 min.
- 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 1/4-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 proportionately with about 1 tsp. sugar.
- Bake for 8 to 10 min, remove from oven, and carefully flip with a spatula. Return to oven and continue baking for another 8 to 10 min, till golden. Remove from oven and transfer rounds to a nonflammable surface. Sprinkle each proportionately with about 1 tsp. sugar.
- With a handheld kitchen torch, caramelize the top of each tart. Serve hot with ice cream and Mango-Caramel Sauce drizzled around the edges.
- Makes 8 tarts.
- Cuisine: "Philippino"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 134 | |
| Calories from Fat 23 | 17% |
| Total Fat 2.53g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 171mg | 5% |
| Total Carbs 29.19g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 24.22g | 16% |
| Protein 0.98g | 2% |
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