INGREDIENTS

INSTRUCTIONS

Using a chef's knife, cut away the flesh on both sides of the pit of each
mango. Thinly slice each mango half at an angle. Set aside.
Roll out puff pastry to 1/8-inch thick. If using store-bought pastry, roll
each piece to 14 by 11 inches. Using a plate or bowl as a guide, cut out
eight 5-inch circles. Transfer to a parchment-lined baking sheet, and cover
with plastic wrap. Chill until firm, at least 30 minutes.
Heat oven to 450 degrees.
Remove puff pastry from refrigerator. Working quickly, arrange the mango
slices in overlapping circular patterns on pastry rounds, leaving a
1/4-inch border. Be sure to tuck a small piece of mango into the center of
each tart. Brush mango slices with melted butter, and sprinkle each tart
evenly with about 1 teaspoon sugar.
Bake for 8 to 10 minutes, remove from oven, and carefully flip with a
spatula. Return to oven and continue baking for another 8 to 10 minutes,
until golden brown. Remove from oven and transfer rounds to a nonflammable
surface. Sprinkle each evenly with about 1 teaspoon sugar.
With a handheld kitchen torch, caramelize the top of each tart. Serve warm
with ice cream and Mango-Caramel Sauce drizzled around the edges.
Makes 8 tarts.
Cuisine: "Philippino" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 65 Calories (kcal); 2g Total Fat; (30% calories from fat);
trace Protein; 11g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer
Converted by MM_Buster v2.0n.

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