Mango Almond Tart
Mango Almond Tart – I love when my friends come over and I enjoy making different types of dishes for them, but today I can’t afford to spend much time in the kitchen, so I’ve decided to go for Mango Almond Tart, it is delicious and hardly takes time to prepare.
Pepperidge Farm® Puff Pastry is excellent for fruit tarts. It puffs up nicely and maintains the crunch for a long time, but best of all it tastes yum!
Making Mango Almond Tart.
Chopped mango and almond was my filling, no cooking required, the whole recipe comes together in no time and the baking took 15 minutes. I didn’t put much effort to make this delight yet it came out looking fancy.
You can be creative and use any fruit you like. Instead of almonds, you can add pecans, peanuts, or even shredded coconuts. Pepperidge Farm® Puff Pastry Sheets didn’t go soggy although the mango did release juices.
Turn this tart to a savory one, and use your desired filling of baked vegetables or minced meat, the Pepperidge Farm® Puff Pastry sheets are meant to be used for both savory and sweet recipes.
Tip: It’s always best to refrigerate the dough for 15 minutes before placing it in the oven, this allows the Puff Pastry Sheets to rise and have a great crispy texture.
Let’s make Mango Almond Tart.
Mango Almond Tart
Ingredients
- 1 cup chopped mango
- 3 tablespoon white sugar
- ½ teaspoon vanilla
- 2 teaspoon all-purpose flour
- Sliced almonds to garnish
- Raw sugar to garnish
- 1 egg beaten to brush the Puff Pastry Sheet
Instructions
- Preheat oven to 400F/200C. Line a baking sheet with parchment paper or aluminum foil.
- Take out the Pepperidge Farm® Puff Pastry Sheet and leave to thaw for at least 15 minutes.
- In a bowl, add the mango, sugar, flour, vanilla, and mix well. Keep aside.
- Place the Pepperidge Farm® Puff Pastry Sheet on a lightly floured work surface. Roll to half an inch extra from all sides.
- Cut the sheet into 4 squares. Cut each square into a square but make sure to keep two opposite corners intact.
- Brush the edges of the inner square with the beaten egg.
- Take one corner of the outer square (the corner that’s separated) and fold over the opposite corner of the inner square. Do the same to the other facing corner.
- Fill the inner square with mango mixture and then sprinkle with almonds.
- Brush the outer square with the beaten egg and sprinkle those edges with raw sugar.
- Place in the fridge for 15 minutes the place in the oven and back for 15 minutes.
- Serve at room temperature.
I’m so glad you have the video, because I would never have been able to figure this out. I love mango, and I’m sure I’d love this mango filling, but I could also imagine a hundred other uses for this style of pasty, so thanks for that!
You are most welcome Jeff, I enjoyed making the video and I am thinking of making some more 🙂