Individual Mango Tart

I've got of mangoes in my kitchen....my mother in law bought for us during her visit at our home few days ago when suddenly i had an idea to make use the fruit. I want to try the recipe from Martha Stewart which initially using peach ...and i substitute peach with mango, since that is what i have. It's been quite sometime that i would like to have a hands on with the recipe.

Normally, I would get it at Polar bakery, the outlet in my neighborhood. So now, it's seems i don't really have to frequently visit there anymore...heuhehehehe

Pate sucree for Individual Mango Tart

• 1/4 cup all-purpose flour, plus more for work surface
• 1 large egg
• Mango, sliced
  
• 1/3 cup sugar, plus more for sprinkling
• Pinch of salt
• 3/4 cup heavy cream
• 1/4 cup of water+2/3 drops of *rhum (i'm using halal type from Phoon huat)
  

1. Preheat oven to 375 degrees;. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 5-inch cutter, cut twelve rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2-inch tart pans with removable bottoms. Trim edges with scissors, a paring knife, or a rolling pin. Place tart pans on a baking sheet. Chill for 30 minutes.
2. Arrange three mango wedges in each tart shell.
3. In a medium bowl, whisk together the egg and sugar until thick and pale yellow. Add the flour and salt, and whisk until smooth. Whisk in the cream and Rhum. Spoon custard around mangoes in tart shells. Sprinkle lightly with sugar. Bake until the custard is puffed and golden, about 35 minutes. Transfer to wire racks to cool. Serve at room temperature.

Pate Sucree

Serving: Makes enough forwelve 3 1/2-inchart shells

• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 cup chilled (2 sticks) unsalted butter, cut in pieces
• 1/4 cup ice water
• 2 egg yolks, lightly beaten

1. Place flour and sugar in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water through the feed tube in a slow, steady stream, then egg yolks, processing just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a work surface. Place on a sheet of plastic wrap. Flatten, and form into a disk. Wrap, and refrigerate at least 1 hour before using.

* The original recipes is using 1/4 cognac...tapi ngga mungkin kaan gw pake itu, gilee kali yeee:P


Source: Martha Stewart...and a little modified by me