Mango frangipane Tartlets - 7/23/09
Mangoes are in season right now, they are sweet and perfectly ripe so I might as well incorporate them into my frangipane (almond filling) tartlets. The most common filling use for tarts are either Crème pâtissière or frangipane filling. I like both filling but I probably like the frangipane filling a bit better.
Hoa and I we shared this dessert while watching TV and sipping a hot cup of tea!
The tartlets really tasted like heaven.
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I also like the crust of the tart, it is crunchy and buttery. The almond filling is so yummy and the mangoes goes well with a bit of raspberries sauce
Close up look at the tartlets.
Preparation work..
I made so many tarts and tartlets so I will not post pictures of how to make the dough (Pâte Sucrée) but you can find more details if you look at all my previous tarts preparation.
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The tartlets are filled with frangipane and they are going in the oven for about 20 minutes. |
Freshly out of the oven. |
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The molds are removed and then the tartlets are put on a cooler rack. |
While the tartlets are cooling off, I am peeling and cutting the mangoes into slices. |
