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Every time I scroll through Instagram I always see at least 5 avocado rose pictures. At least 5. Avocado rose toast, avocado rose sandwiches, avocado rose everything. I decided to jump on the rose wagon in my own way with this mango rose frangipane tart. I even upped the game with some rose water. All rose everything. My roses didn’t turn out perfect, but a little powdered sugar fixed it all up.
Frangipane is one of my favorite tart fillings- it reminds me of melted kaju katli (cashew fudge). It’s basically almond meal custard that has an amazing nutty floral flavor. The tart tastes like one of my favorite Indian desserts, mango halva, but with a modern fusion twist. I would definitely call this recipe a keeper.
Not only does the tart taste amazing, it looks super impressive and smells divine. It’s perfect for your next brunch or dinner – try it out!
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Mango Rose Frangipane Tart
- Total Time: 1 hour 10 minutes
- Yield: one 9x9 tart 1x
Ingredients
Frangipane
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp rose water
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 3/4 cup almond meal
- 1/4 cup all purpose flour
Tart
- 1 puff pastry sheet
- powdered sugar
- 3 small mangos
- 1 egg
Instructions
Frangipane
- Cream butter and sugar together until white and fluffy. Add eggs, rose water, vanilla extract and ground cardamom and mix well. Stir in almond meal and all purpose flour. Set aside
Tart
- Pre-heat oven to 400 F
- Roll out 1 sheet of puff pastry with a rolling pin until it is 12 x12 square. Evenly spread the frangipane onto the puff pastry, leaving 1 inch border of puff pastry.
- Peel and slice mango into thin slices. Roll the slices (similar to how you make an avocado rose) until you have a 3 inch rose and set onto the tart. Continue making mango roses until the tart is full.
- Fold puff pastry edges over to create a crust.
- Brush the crust with egg wash and bake tart for 30-40 minutes, until the puff pastry is golden brown and the frangipane is cooked in the middle. Cool on a rack and top with powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
3 Responses
These sounds and looks so lovely. I haven’t had good luck finding sweet mangoes here, but would love to try this soon.
My mom bought some over from NJ when she came to visit! It’s been tough here in CA finding ripe mangoes!
i’ve been sucked into the rose phenomenon too; they’re so pretty! and i love that you compared frangipane to kaju katli (that’s hands down my favorite indian sweet, and i always get excited when i have a family friend bring that over for me).
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