~ Mango Tart ~
This is such an easy recipe and takes no time at all.
370g/13oz sweet pastry (I used Just-Rol)
1 large ripe mango
100ml/4fl oz milk
2 tbsp Demerara sugar
Preheat oven to 190C/375F/gas mark 5 and lightly grease a baking tray.
Dust work surface with flour and roll out the pastry until approximately half a centimetre thick and in a circle approximately 27 cm in diameter. Transfer the pastry circle to the baking tray. Peel the mango and slice off the flesh. Arrange mango slices in the centre of the pastry circle. Use the soft messy flesh from around the stone for the base and the neater slices for the top. Leave a border of about 5cm. Fold up the pastry edges over the mango to form a rough crust. Brush the pastry with milk and sprinkle the tart with the sugar. Bake for approximately 20 minutes until golden brown. Serve with vanilla ice cream or double cream.
Serves 4 children or 2 hungry adults.