Ingredients

• 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
• 1 large egg, lightly beaten
• 1/4 cup sugar
• 1/2 cup sour cream
• 1/3 cup whipped cream cheese
• 1 teaspoon finely grated fresh lime zest
• 2 large mangoes, peeled
• Garnish: finely julienned blanched lime zest

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Instructions

1. Preheat oven to 400°F.
2. Unfold pastry sheet on a greased baking sheet, then turn over (to prevent creases from splitting during baking). Trim edges with a sharp knife. Brush pastry lightly with egg (do not allow to drip down sides). Create a 3/4-inch border all around by lightly scoring a line parallel to each edge of pastry (do not cut all the way through). Prick inner rectangle evenly with a fork, then sprinkle with 1 tablespoon sugar.
3. Bake in lower third of oven 15 minutes, or until puffed and golden brown. Transfer to a rack and cool to room temperature.
4. Make cream and cut mangoes while pastry bakes and cools: Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest. Thinly slice mangoes lengthwise with a mandoline or other manual slicer or a sharp knife (be careful because peeled mango is slippery), then halve wide slices lengthwise.
5. Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest.
6. Thinly slice mangoes lengthwise with a mandoline or other manual slicer or a sharp knife (be careful because peeled mango is slippery), then halve wide slices lengthwise.
7. Assemble tart: Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.
8. Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.