Holiday Spiced Mango & Pecan Galette
Ingredients
1 refrigerated pie crust sheet (or homemade equivalent)
2 large firm-ripe mangos, peeled and thinly sliced
1 cup raw pecans (½ cup ground into a fine dust, ½ cup chopped)
3 tbsp brown sugar
1 tbsp cornstarch
1 tsp cinnamon
1 large egg (beaten, for egg wash)
Coarse turbinado sugar for sprinkling
Instructions
- Prep the Crust: Unroll the pie crust onto a parchment-lined baking sheet.
- Mix the Base: In a small bowl, combine the ground pecan dust, cornstarch, and 1 tbsp of the brown sugar. Spread this mixture evenly over the center of the dough, leaving a 2-inch clean border around the edges.
- Layer the Fruit: Toss the sliced mangos with the remaining brown sugar and cinnamon. Arrange the slices beautifully over the pecan dust base. Top evenly with the remaining chopped pecans.
- Fold and Bake: Fold the 2-inch dough border up and over the outer edge of the fruit, pleating the dough as you go. Brush the exposed crust with the egg wash and sprinkle heavily with coarse sugar. Bake at 375°F (190°C) for 35 minutes until the crust is deeply golden and the fruit is tender.
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