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Rustic Mango Pastry
These are a kind of free form, shaped mango tarts. The use of a mold would work in regulating the sides and shape. Carefully shaping the pastry around the sweet mango slices keeps the importance of this dish on the mango, with a fresh, right out of the oven door and smell! Enjoy!

Ingredients to Serve-6
  • Pastry Dough
  • 1 1/4 cups All purpose flour
  • 2 tablespoons Sugar
  • 1/4 teaspoon Salt
  • 8 tablespoons Unsalted butter, chilled, cut in 1/2 inch pieces
  • 4 ounces Cream cheese, chilled, cut in 1/2 inch pieces
  • 2 teaspoons Lime juice
  • 1 tablespoon Ice water
  • Mango Filling
  • 2 large Ripe mango, peeled, pitted, sliced
  • 2 tablespoons Lime juice
  • 6 tablespoons Sugar
  • 1 teaspoon Minced ginger
  • 2 tablespoons Milk
To Prepare the Dough: Using an electric mixer on low, combine the flour, sugar, and salt in a bowl. Add the butter and cream cheese at medium speed until the mixture is a pebbly consistency. Moisten with lime juice and water continuing to mix just until dough forms into a ball. Remove from bowl, cut into 6 pieces and shape into small disks. Transfer to a plate, cover with film and refrigerate for 30 minutes until firm.

To Shape the Dough: Remove from the refrigerator and let stand for 5 minutes. With a small rolling pin, roll out the dough circles about 6 inches wide. Place each on a cookie sheet with parchment.

To Prepare the Mango: In a small bowl mix together the mango, lime,

4 tablespoons sugar and ginger. Arrange the mango slices in the center of each pastry shell leaving a 2 inch lip. Turn this lip up against the mango pieces slightly enclosing the mango into a tart. Brush the pastry edges with milk and sprinkle with remaining sugar.

To Bake the Tarts: Preheat the oven to 400 degrees. Place the sheet pan in the oven and bake for 15 minutes until golden and crisp.

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