Mangotarte

Ingredients

• 1 pack puff pastry (frozen)
• 2 ripe mangoes
• sugar
• 1 tbsp butter
• 3 Tbsp apricot jam
• whipped cream (for garnish)

Instructions

1. 1.

   Thaw the puff pastry and roll it out. Using a 15 cm diameter cookie cutter, cut circles. Line a baking sheet with parchment paper and preheat the oven to 200°C. Peel the mangoes and fillet them with a sharp knife. Warm the butter slightly and brush the pastry circles with the melted butter. Sprinkle each circle with 1 tsp sugar. Arrange the mango slices in a circular pattern on top, leaving about a 1 cm border. Bake in the hot oven (convection 160°C) for 20 minutes.

2. 2.

   Heat the apricot jam with 1 tbsp water. Generously brush the tarts with the warm jam. Let cool and serve topped with whipped cream and sprinkled ground almonds.