Active Time

　　35 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 8 servings

　　1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed

　　1 large egg, lightly beaten

　　1/4 cup sugar

　　1/2 cup sour cream

　　1/3 cup whipped cream cheese

　　1 teaspoon finely grated fresh lime zest

　　2 large mangoes, peeled

　　Garnish: finely julienned blanched lime zest

　　

Prepare pastry:

Step 1

Preheat oven to 400°F.

　　

Step 2

Unfold pastry sheet on a greased baking sheet, then turn over (to prevent creases from splitting during baking). Trim edges with a sharp knife. Brush pastry lightly with egg (do not allow to drip down sides). Create a 3/4-inch border all around by lightly scoring a line parallel to each edge of pastry (do not cut all the way through). Prick inner rectangle evenly with a fork, then sprinkle with 1 tablespoon sugar.

　　

Step 3

Bake in lower third of oven 15 minutes, or until puffed and golden brown. Transfer to a rack and cool to room temperature.

　　

Make cream and cut mangoes while pastry bakes and cools:

Step 4

Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest.

　　

Step 5

Thinly slice mangoes lengthwise with a mandoline or other manual slicer or a sharp knife (be careful because peeled mango is slippery), then halve wide slices lengthwise.

　　

Assemble tart:

Step 6

Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.

　　Cooks' note:

　　• Trimming edges of pastry dough allows layers to separate so pastry rises evenly.