Mango Pineapple Tartlets Recipes

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.

Steps:

• For crust:
• Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
• Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
• Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
• For filling:
• Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For assembly:
• Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)

Steps:

• Preheat the oven to 325 degrees. Combine the flour, sugar, almond flour and salt. Separately cream 7 tablespoons of the butter and slowly blend in the flour mixture until the texture is sandy. Spread on a large sheet pan and bake until golden at the edges, about 10 minutes. Cool.
• Transfer the mixture to a food processor and process until it resembles coarse sand. Add the remaining 5 tablespoons of butter, pulsing until combined. Line a baking sheet with parchment paper and divide mixture among 6 4-inch bottomless pastry rings, packing it firmly in. Bake until just browned, about 10 minutes. Set aside.
• Meanwhile, combine the pineapple, diced mango and 1/2cup water in a saucepan. Cook over medium heat, stirring occasionally, until the fruit softens and the water evaporates, about 15 minutes. Add the bananas and cook 3 minutes more. Taste, adding a few teaspoons of sugar if desired. Set aside to cool.
• Remove the rings from the cooled tart shells. Divide the cooked fruit among the tarts, spread gently and top each with mango slices. Using a spatula, carefully transfer tarts to plates. Serve with ice cream.