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.
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Muna Kenny
Sliced almonds to garnish
Raw sugar to garnish
1egg beaten to brush the Puff Pastry Sheet
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.