Blueberrymangotartlets Recipes

BLUEBERRY MANGO TARTLETS

Steps:

• Lightly grease 6 deep 10cm flan tins.
• Sift the flour into bowl and rub in the butter.
• Add the egg yolks and enough water to make the ingredients cling together. Press the dough into a ball, knead gently on a lightly floured surface until the dough is smooth, then cover, and refrigerate 30 minutes.
• Divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
• Lift the pastry into the tins, ease into the sides, and trim the edges.
• Place the tins on an oven tray, line the pastry with paper, fill with dried beans or rice and bake at 190°C for 10 minutes.
• Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
• Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
• FILLING: Blend or process all of the ingredients until smooth.
• STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.
• NOTES: The pastry cases, filling and sauce can be made a day ahead.
• Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.

UPSIDE-DOWN MANGO TARTLETS

Steps:

• Preheat oven to 400 degrees. Place puff pastry circles in refrigerator. In a small saucepan, combine brown sugar, rum, and pinch of salt; bring to a boil over medium-high heat. Boil 1 minute, then add butter and stir until completely melted. In a jumbo muffin pan, divide sugar mixture among the cups, about 4 teaspoons each. Divide mango among cups and top with pastry. Bake until pastry is golden brown, puffed, and juices are bubbling, 20 to 25 minutes, rotating pan halfway through.
• Let cool on a wire rack, 15 minutes. Run a small knife around edges of pastries to loosen. Place a rimmed baking sheet over pan and quickly invert to release tartlets. Serve warm.

BERRY TARTLETS

Steps:

• Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
• Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
• Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.

MANGO AND BLUEBERRY GALETTE

Steps:

• Preheat oven to 350°F Unroll softened piecrust onto a greased rimmed baking sheet and set aside.
• Combine mango and cornstarch in a medium bowl, tossing to coat evenly.
• Melt butter in a small saucepan over low heat. Add brown sugar, rum, vanilla, and cinnamon. Cook and stir for one minute. Pour over the mango and mix well.
• Pour the filling onto the center of the piecrust, leaving a 2-inch border. Sprinkle blueberries over the filling. Fold the piecrust edges over the fruit.
• Bake for 30-35 minutes, or until lightly browned. Let cool for 15 minutes before cutting.