Holding onto Summer - Mini Pineapple Mango Tarts

As summer comes to an end in Southern California, I wanted to make something that reminded me of summer...something reminiscent of a tropical fruity drink. Also coming to a close is my 6th month of blogging. For those of you who don't know, Blogger tracks your stats and what key words brought readers to your site. The top search for my site was for puff pastry recipes. It's good to know you all have the same love for puff pastry as I do! I mean, I did devote a week to it HERE. So in celebration, I made a super easy mini pineapple mango tart that just about anyone can make.

Mini Pineapple Mango Tarts

Ingredients

1 large ripe mango, peeled & diced (about 1 1/2 cup)

1 4oz can of cubed pineapple in natural juice (fresh can be used if available)

1 lime

1 1/2 tbsp butter

2 1/2 tbsp packed brown sugar

1 sheet of puff pastry dough

1/2 cup whipped cream or frozen whipped topping (optional)

Preheat oven to 400F. Grate 1 1/2 tsp lime zest  (optional) and squeeze 1/2 of lime (add more to taste).

Spray a muffin pan with a non stick spray.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet to remove the fold marks. Using a round cutter (a glass or cup can also be used), cut into 8-12 rounds. Roll rounds thin and shape into muffin tin. Edges should slightly come over the top of the hole. Refrigerate.

Melt butter in a saucepan over medium heat. Add the brown sugar and lime juice and cook until the mixture boils. Stir occasionally. Add the mango and pineapple, coating the fruit. Remove from heat.

Spoon fruit mixture into the pastry cups. Bake for 15 minutes or until pastry is golden brown. Cool then remove from pan. Top with whipped cream and garnish with lime zest.

Adapted from puffpastry.com



Sueshine notes

1) Please flour your surface and rolling pin or the puff pastry will stick to it and everything near it, including you!

2) Please please spray your muffin pan. The tarts may stick if you don't do it.

3) Please please please wash your saucepan immediately. Even though I used a non stick pan, as soon as the sugar starts to cool, it will start sticking to your pan. Are you seeing a trend in my notes for this recipe? :)

The whipped cream is not pictured in this post just because the day I made them, I was taking it to the San Diego Food Blogger's Roundtable brunch and I wasn't sure if it would hold up. I would add the whipped cream. What's a fruity drink without the whipped cream, right? Here's to the end of summer and many more blog posts to come! Cheers!

Banana Crruuuunch!

Flash back to early last week....(my mom's house)

Me: How would I make turon diabetic friendly?

Mom: You can't.

Me: Even if I use Splenda brown sugar? Do you think it would crystallize like regular brown sugar?

Mom: I don't know. Even if you did use Splenda, the rest of it is all carbs.

Me: Hmph!

Flash forward to Sunday...

Way to burst my bubble mom! If you haven't noticed, I haven't actually made anything for the last few blogs. It's been way too hot in east San Diego for the past month and my poor little window AC unit cannot beat my hot oven while I'm baking. I've been wracking my brain on what I could make that wouldn't make my tiny kitchen feel like the surface of the sun. Easiest solution: don't bake. I know my blog is mainly about baking but it's also about sharing my favorite sweet items. My obsessive nature has been nagging at me because I've been wanting to make my FAVORITE Filipino dessert for over a month and share it with all of you but for the life of me, I couldn't figure out how to make it diabetic friendly. So I asked my mom. Who needs a cookbook or the Internet when you have a Filipino mom with a degree in nutrition to bounce ideas off of? Unfortunately, my mom's response wasn't what I wanted to hear. So on top of my obsessive nature, my stubborn self went ahead and made the dessert. My favorite Filipino dessert is turon.

So what is turon? I tried to describe it to my co-workers and the best thing I could come up with is that it's like a dessert lumpia (or eggroll). On Saturday, I went to the Asian market which always brings up tons of memories. I remember always going with my Lola (grandmother) and my mom as a kid to buy fresh fish and even better, to get my cool snacks like Pokey and lychee jelly that a lot of my classmates in grade school were curious about. These days, I still go to the market with my mom to go eat Filipino food or just to entertain my husband who always goes in search for blue crabs escaping from their box. 

What you'll need at the Asian market.... 

Saba Bananas They have the starchiness of a plantain but the sweetness of a regular banana and they can hold up to cooking. The carb in the banana is what makes it not so diabetic friendly but we can discuss that later.

Eggroll wrappers Found in the frozen food aisle, my mom recommends going with the round ones.

Langka or jackfruit (optional) I ended up not getting this because it usually comes in a can or jar of simple syrup. If you aren't sugar challenged, go ahead and get this for an added texture.

At the regular market...

About 1/2 cup brown sugar (Splenda brand if you would like)

1 egg, beaten with a 1/2 tsp of water

cooking oil (enough to cover the turon)

Cooking directions...
Slice the bananas lengthwise then in half.
Roll the banana slices in brown sugar until coated.
Place the banana slices close to the edge of the eggroll wrapper. Begin to roll the banana in the wrapper towards the center. Fold in the sides then continue rolling until about 1/2 inch to the edge. Dab some of the egg wash on the edge of the wrapper then seal the eggroll.
Heat cooking oil. Carefully drop the turon into hot oil and cook until golden brown. Some of the brown sugar will come out of the roll and will crystallize on the outside as it cools.

End result...

A small package of crunchy, sweet goodness! Now don't get too excited and take a bite of this right out of the pan...it will be hot. Cool the turon on a wire rack or in a bowl with the the turon in a vertical position so it drains. Unless you want to eat paper towel, DO NOT put it on paper towel. If you do, its guaranteed to stick. Another reason to wait? When the sugar begins to cool, the sugar will harden and create another crunch on top of the crispy eggroll wrapper. For obvious reason, this is not diabetic friendly. I'm simply sharing a dessert that I love. IF YOU ARE DIABETIC AND CHOOSE TO EAT/MAKE THIS, please be mindful of your individual recommended diet by your doctor. On a side note, I saw an endocrinologist this last week and my diabetes is finally under control! I still won't indulge in a ton of turon but I think one will be okay ;)