Florida Mango Mini Tarts

Florida Mango Mini Tarts

4 6
BOTTOM CRUST recipe

Enjoy a mini tropical vacation right in your own kitchen, when you serve these puff pastry tarts filled with lime-accented mango. 

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Cook: 5 minutes
  • Bake: 15 minutes
  • Serves: 6

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Recipe by: Paula Nino, Mango & Lime

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Bottom Crust Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Recipe

Ingredients

  • 1 lime

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 1/2 tbsp. butter

  • 3 tbsp. packed brown sugar

  • 1 large mango, peeled, seeded and diced (about 1 1/2 cups)

  • 1/2 cup sweetened whipped cream

Directions

  1. Heat the oven to 400°F.  Grate 1 1/2 teaspoons zest and squeeze 1/2 teaspoon juice from the lime.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet to remove the fold marks.  Using a round cutter, cut the pastry sheet into 6 (3-inch) circles.  Place the pastry circles onto a baking sheet and refrigerate.

  3. Heat the butter in a 1-quart saucepan over medium heat.  Add the brown sugar and lime juice and cook until the mixture boils and thickens, stirring often.  Add the mango and stir to coat.  Remove the saucepan from the heat.

  4. Divide the mango mixture among 6 (2 1/2-inch) muffin-pan cups.  Top each with 1 pastry circle, lightly tucking the edges around the filling.

  5. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries stand in the pan for 1 minute.  Place a baking sheet on the pan.  Invert the pastries onto the baking sheet.  Top with the whipped cream and sprinkle with the lime zest.

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Submitted by:
Marilynne S.
Date: 6/10/2011

3 star rating

"My mango was very sweet so I only used one tablespoon of brown sugar. My mango was also very juicy. I could not tuck the puff pastry around the mango in the muffin pan. Luckily I didn't cut all of the puff pastry so I went to plan b and made turnovers. 400 degrees and 12 minutes later, I had yummy turnovers!"

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