Mango and Pineapple Squares

Total Time 50

Servings 6 Tartlets

Ingredients

1 400g Today® Original Puff Pastry, thawed
1 mango, peeled and sliced
1 x 440g tin Rhodes Quality Pineapple Rings in Light Syrup
50 ml honey
Icing sugar for dusting

Instructions

Preheat the oven to 180 °C.
Unroll the pastry and place it onto a lined baking tray. Cut the pastry into 6 even squares.
Score a border around the edge of each pastry square. Top 3 with slices of mango and top the other 3 with pineapple rings on each. Drizzle the tarts with honey.
Bake for 15 – 20 minutes until the pastry is golden, puffed and cooked through.
Remove from the oven and dust with icing sugar before serving.

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Mango and Pineapple Squares

Name: Mango and Pineapple Squares
Total time: 50 min
Ingredients: 1 400g Today® Original Puff Pastry, thawed; 1 mango, peeled and sliced; 1 x 440g tin Rhodes Quality Pineapple Rings in Light Syrup; 50 ml honey; Icing sugar for dusting

Makes

6 Tartlets

Difficulty

Easy

Time

50 minutes

Print

Ingredients

Method

1

Preheat the oven to 180 °C.

2

Unroll the pastry and place it onto a lined baking tray. Cut the pastry into 6 even squares.

3

Score a border around the edge of each pastry square. Top 3 with slices of mango and top the other 3 with pineapple rings on each. Drizzle the tarts with honey.

4

Bake for 15 – 20 minutes until the pastry is golden, puffed and cooked through.

5

Remove from the oven and dust with icing sugar before serving.

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Mango and Pineapple Squares