Mango and Frangipane Tartlets


Prep/Cook Time: 50 minutes

Serves: 10


  • 375g pack Carême All Butter Puff, Pastry defrosted
  • 3 mangoes
  • 1 egg, beaten
  • Toasted coconut curls, to serve
  • 100g unsalted butter, softened
  • 150g caster sugar
  • 1 egg, lightly beaten
  • 150g almond meal
  • 1tsp ground cardamom


  1. To make the frangipane, combine sugar and butter in a bowl and beat until pale. Then add egg and beat until just combined. Add almond meal and cardamom and mix with a wooden spoon to incorporate and set aside.
  2. Preheat oven to 200°C fan forced (220°C conventional). Unroll the pastry and cut into 10 x 9cm rounds. Spread a tablespoon of frangipane mixture in the centre of the pastry circles leaving a 1cm border. Refrigerate until mango is prepared.
  3. Cut mango cheeks from seed and remove skin. Thinly slice mango cheeks and spread the slices out a little so the slices form a long line. Roll the slices from one edge until a small flower shape forms and then repeat with remaining mango.
  4. Top the frangipane on each pastry round with a mango flower and brush the border with beaten egg. Place in the oven and drop the temperature to 180°C for 20 minutes until the pastry is golden brown. Remove from oven and cool for 10 minutes before serving with a sprinkle of icing sugar and toasted coconut curls.
  5. NOTE: This recipe will make more frangipane than you need but it is the minimum amount possible due to the inclusion of a full egg. The remaining frangipane mixture can be frozen and is great to have on hand for a quick late night sweet treat.
This delicious recipe couldn't be done without our amazing friends at Careme Pastry. Check out their website to view magical pastries and get inspiration for your next bakeoff!

Ingredients for Mango and Frangipane Tartlets

Harris Farm Eggs Free Range Eggs x12 660g

$6.99 ea

Harris Farm Almond Meal 250g

$4.99 ea

Careme Pastry All Butter Puff Pastry 375g

$10.99 ea