Mango Rose Frangipane Tart – a delicious recipe with Frangipane, unsalted butter, granulated sugar, egg, water, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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
2
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.
3
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.
4
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.
540
kcal
Calories
39
g
Fat
36
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Frangipane, 1/4 cup unsalted butter, softened, 1/4 cup granulated sugar, 1 egg, and more.
Yes, Mango Rose Frangipane Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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