Ingredients
- 1 sheet frozen puff pastry (8 1/2 ounces)
- 2 teaspoons milk
- 3 tablespoons dark brown sugar
- 2 medium papayas, peeled and cut lengthwise into 1/4-inch-thick slices (any left over can be used for the sorbet)
- Juice of 2 or 3 limes (to taste)
- Nutritional Information
Nutritional analysis per serving (4 servings)
551 calories; 24 grams fat; 6 grams saturated fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 83 grams carbohydrates; 8 grams dietary fiber; 41 grams sugars; 6 grams protein; 0 milligrams cholesterol; 185 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Allow 1 piece of puff pastry dough to defrost at room temperature (about 30 minutes).
- Place a rack in the middle of oven, and heat to 400 degrees.
- Open out the sheet of puff pastry. On a lightly floured surface, roll it out until it is about 1/8 inch thick. Cut out a 9-inch circle. Place on a parchment-covered baking sheet (or a baking sheet covered with greased aluminum foil). Leaving a 1/4-inch rim, prick the center of the dough all over with the tines of a fork. With a pastry brush, lightly coat the center of the dough with the milk. Push 1 tablespoon of the sugar through a coarse sieve to distribute evenly over the center of the dough. Bake for 5 minutes.
- Gently toss the papaya with the lime juice. Remove the tart shell from the oven, and lay the papaya slices in a spoke pattern on the shell. Push the remaining 2 tablespoons of sugar through a coarse sieve evenly over the top of the fruit.
- Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized. Remove from the oven, and slide off the baking pan onto a rack. Cool slightly and serve, or cool completely and reheat slightly just before serving. Cut into wedges with large kitchen scissors.
1 hour
Dining and Cooking