Mango Tart With Quick Puff Pastry
Published by Stewart, Tabori & Chang
The mango tart is one of the most popular desserts we have at Cendrillon. It was even featured on the Martha Stewart Living show in 1997. Filipinos love it because it reminds them that the best mangoes in the world come from the Philippines. Naturally, the Visayans will claim that the Guimaras mangoes are the best, but in Luzon, Zambales mangoes, especially the variety called kalabaw (translated as water buffalo) are the best because they are full of sweet, juicy pulp.
Cooking Methodbaking, broiling
Make Ahead RecipeYes
One Pot MealYes
OccasionFormal Dinner Party
Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, fruity, sweet
Type of Dishfruit, tart
- 1½ cups all-purpose flour, plus additional for rolling
- ½ teaspoon salt
- ½ pound (2 sticks) unsalted butter, chilled and cut into pieces
- Up to ½ cup ice water
- 6 firm but ripe mangoes
- Melted unsalted butter, for brushing the tarts
- Sugar, sprinkled on the mangoes before baking and for caramelizing the pastry
- Mango Ice Cream, for serving
- Mango Caramel Sauce, for serving
In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour and salt. Add the butter and beat until very coarse crumbs form (coarser than a typical pie pastry).
Drizzle 4 tablespoons of the ice water over the mixture and beat until the mixture comes together loosely. Squeeze a small handful of dough, and if it doesn’t hold together add more ice water ½ tablespoon at a time, beating until just incorporated. Don’t overwork the dough or the pastry will be tough. Gather the dough into a ball, then flatten it into a disk. Wrap in plastic and refrigerate for 30 minutes to 1 hour.
Turn the dough out onto a lightly floured work surface and, using a lightly floured rolling pin, roll out into a ½-inch-thick rectangle that measures about 12 by 6 inches. The dough will be fairly crumbly. Position the dough with the shorter side nearest you. Fold the top and bottom thirds in toward the center, then fold the dough in half. Turn the dough a quarter turn so the longer end is facing you. Roll out the dough again to about the same size you began with. Brush off the excess flour. Repeat the folding process twice more for a total of three times, then cover with plastic and refrigerate at least 1 hour or overnight.
On a lightly floured work surface, roll out the dough ¼-inch thick. Using a plate or bowl as a guide, cut out six 5-inch circles. Using a large spatula, transfer the rounds to one or two parchment-lined baking sheets, and cover with plastic wrap. Chill until firm, at least 30 minutes.
Preheat the oven to 450°F. Peel the mangoes and position them flat side down. Thinly slice the fruit away from the pit on the diagonal. Remove the puff pastry rounds from the refrigerator. Working quickly, arrange the mango slices, starting with the larger slices and adding increasingly smaller slices, over the pastry rounds, fanning the slices in an overlapping circular fashion almost to the edges.
Brush the tarts with melted butter and sprinkle each tart evenly with about ½ teaspoon sugar. Bake for 8 to 10 minutes, until the pastry is lightly browned and firm enough to flip. Remove from the oven and carefully flip the tarts with a spatula. Return to the oven and bake for another 8 to 10 minutes, until lightly browned and slightly puffed. Let cool a little, then prepare to caramelize the tops.
Cut the parchment out around each tart and slowly pull the surrounding parchment away from the tarts, then pull the rounds of parchment gently out from under each tart without lifting the tarts. Sprinkle each tart (keeping them pastry-side up) with about 1 teaspoon sugar. Using a handheld kitchen torch, caramelize the sugar on the top of each tart (alternately, broil about 6 inches from the heat source, watching carefully, until the sugar is caramelized, 1 to 2 minutes). Serve each tart, still mango-side down, topped with Mango Ice Cream and Mango Caramel Sauce.
2006 Amelita Besa and Romeo Dorotan