Mango Tart Fresh Recipes

Steps:

• Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

Steps:

• Beat butter and sugar until light and fluffy.
• Add flour, milk and almond extract. Beat at low speed until well blended. Press dough onto bottom and sides of 10" tart pan with removable bottom. Prick bottom with fork and bake at 400' for 13-20 minutes until light golden brown.
• Cool completely. Stir together the sour cream and sugar. Spread over crust.
• Sprinkle with coconut. Arrange mangos on top.

Steps:

• Prepare pastry:
• Preheat oven to 400°F.
• 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.
• 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:
• Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest.
• 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.
• Assemble tart:
• Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.