 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Ingredients:
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 |
Directions:
1. Prepare pastry: Preheat oven to 400°F.
2. 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.
3. Bake in lower third of oven 15 minutes, or until puffed and golden brown. Transfer to a rack and cool to room temperature.
4. Make cream and cut mangoes while pastry bakes and cools: Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest.
5. 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.
6. Assemble tart: Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.
7. Cooks' note: Trimming edges of pastry dough allows layers to separate so pastry rises evenly.
|
|