Blueberrymangotartlets Recipes

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.

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.