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Rustic Tartlets Filled with Dulce de Leche, Strawberries and Mango

Blogger Yvette Marquez of Muy Bueno makes rustic summer fruit tartlets bursting with south-of-the-border flavors perfect for a buffet.

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  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12

Ingredients

Tartlet Shells

1
cup Gold Medal™ all-purpose flour
1
tablespoon granulated sugar
1/4
teaspoon salt
6
tablespoons cold unsalted butter, cut into small pieces
1/4
cup ice water

Filling

20
fresh strawberries, diced
1
large ripe mango, seed removed, peeled and diced
1
tablespoon granulated sugar
1
can (13.4 ounce) dulce de leche (caramelized sweetened condensed milk)
Fresh mint leaves, if desired

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LOCATION

Directions

  • 1 In covered food processor, process flour, 1 tablespoon sugar and the salt with on-and-off pulse to mix. Add cold butter; pulse several times. Slowly add ice water, pulsing until dough holds together. Do not over mix.
  • 2 Place dough on lightly floured surface; gather dough into a ball. Wrap dough in plastic wrap; refrigerate at least 30 minutes.
  • 3 To make Filling, in medium bowl, gently toss strawberries, mango and 1 tablespoon sugar. Refrigerate.
  • 4 To assemble tartlets, heat oven to 350°F. Spray 12 to 15 (3-inch) tart pans with cooking spray.
  • 5 On floured surface, roll out dough with rolling pin. Cut dough into rounds slightly larger than pans. Press dough rounds in bottom and up side of each tart pan; trim any dough overhang. Place pans on cookie sheet.
  • 6 Bake on center oven rack 15 to 20 minutes or until shells are light golden brown. Place cookie sheet on cooling rack; cool shells in pans.
  • 7 Remove Tartlet Shells from pans. Spoon and spread dollop of dulce de leche in each shell. Add spoonful of strawberry-mango mixture to each. Garnish each with mint leaf.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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