2000s Recipes + Menus

Mango Tart

  • Active time:35 min
  • Start to finish:1 hr
July 2000
An easy but elegant tart—perfect for a weekend in the country.
  • 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
  • 1 large egg, lightly beaten
  • 1/4 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup whipped cream cheese
  • 1 teaspoon finely grated fresh lime zest
  • 2 large mangoes, peeled
  • Garnish:

    finely julienned blanched lime zest

Prepare pastry:

  • Preheat oven to 400F.
  • 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.
  • Bake in lower third of oven 15 minutes, or until puffed and golden brown. Transfer to a rack and cool to room temperature.

Make cream and cut mangoes while pastry bakes and cools:

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

Assemble tart:

  • Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.
Cooks’ note: Trimming edges of pastry dough allows layers to separate so pastry rises evenly.
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