Ingredients Jump to Instructions ↓

  1. 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed

  2. 1 large egg, lightly beaten

  3. 1/4 cup sugar

  4. 1/2 cup sour cream

  5. 1/3 cup whipped cream cheese

  6. 1 teaspoon finely grated fresh lime zest

  7. 2 large mangoes, peeled

  8. Garnish: finely julienned blanched lime zest

Instructions Jump to Ingredients ↑

  1. Prepare pastry:

  2. Preheat oven to 400°F.

  3. 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.

  4. Bake in lower third of oven 15 minutes, or until puffed and golden brown. Transfer to a rack and cool to room temperature.

  5. Make cream and cut mangoes while pastry bakes and cools:

  6. Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest.

  7. 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.

  8. Assemble tart:

  9. Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.


Send feedback