Serves8
- Active time:35 min
- Start to finish:1 hr
July 2000
An easy but elegant tart—perfect for a weekend in the country.
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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
Prepare pastry:
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Preheat oven to 400°F.
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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.
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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:
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Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest.
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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.
Cooks’ note: Trimming edges of pastry dough allows layers to separate so pastry rises evenly.
