Tartlet alphonse
Meat soups
When Amanda posted this contest, to be honest, I really had no clue as to what would qualify as a unique enough filling worthy of entering the contest. All I could blurt out was 'canned mangoes'. <br /> It may be late winter in the US but this time of year marks the beginning of the Mango season in India and the 'Alphonso' is the reigning king of the hundreds of varieties that sequentially make their appearance. <br />http://travel2.nytimes.com/2006/05/10/travel/10mumbailetter.html <br />Although the canned variety is never as good as the real thing, the uniformity in sweetness & texture renders it useful for baking purposes. I tried to recreate the taste of a refreshing mango punch ( referred to as 'aam ka panna' in hindi) made with ginger, mango pulp & a hint of cardamom. <br />The tart pastry recipe is from Carole Walter's book 'Great pies & tarts, p. 104, with minor substitutions (ghee instead of vegetable shortening and equal parts of All purpose flour & pastry flour)
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