Receta Mango Tart
by Global Cookbook

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	Raciónes: 8

Ingredientes

6 x mangoes peeled
1 x recipe Puff Pastry (see recipe) (or possibly 16 ounce frzn puff pastry, defrosted)

1/3 c. granulated sugar
2 Tbsp. melted unsalted butter Mango or possibly vanilla ice cream Mango-Caramel Sauce to garnish (see recipe)

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 possibly bowl as a guide, cut out eight 5-inch circles. Transfer to a parchment-lined baking sheet, and cover with plastic wrap. Refrigeratetill hard, at least 30 min.
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 proportionately with about 1 tsp. sugar.
Bake for 8 to 10 min, remove from oven, and carefully flip with a spatula. Return to oven and continue baking for another 8 to 10 min, till golden. Remove from oven and transfer rounds to a nonflammable surface. Sprinkle each proportionately with about 1 tsp. sugar.
With a handheld kitchen torch, caramelize the top of each tart. Serve hot with ice cream and Mango-Caramel Sauce drizzled around the edges.
Makes 8 tarts.
Cuisine: "Philippino"