Traditional Tartlet of Peach and Mango

Traditional Tartlet of Peach and Mango
Happy Tuesday to all Baking Addicters  This week I have seen it with different eyes since I have started a new pastry project, a very simple but delicious classic.  In this opportunity I refer to the Strawberries with Cream, which have many variables, are perfect company with what you want and that in previous opportunities have given very good results and now will not be the exception.  The recipe that I bring to you today is simple and simple, very significant for me, since she opened a door to what might be the passion of my passions: Baking.  The reason for doing it was to bake something that I really liked and although today there are many ways to make it in your mind, I have decided to publish the humble original or traditional recipe for some, for the sentimental value that it has: With it I realized that my I wish to cook always will be primarily to satisfy mine and also to those who wish to join an exciting experience!  I still had doubts about what recipe to share at that time, I only thought of two fruits that in my opinion make a very good complement: Mango and Peach ... Once the origin of the recipe is revealed, we go with it.  Ingredients: 3 Cups of Flour for all use 1/2 cold butter bar (200 grams) 1 Tbsp Sugar 1/2 Cdta of Salt 150 grams of Cold Vegetable Butter 1 cup of ice water  For the filling: 5 Peaches (previously peeled and cut) 2 Handles "" 1 cup of sugar Gradation of 1 Orange 1 Cup of Orange Juice 3 Tins of Corn Starch (Corn)

Preparation:  Add the flour and sugar to the food processor and mix repeatedly, followed by the butter, the butter, continue to pulse and add the ice water at the end, continuing to press until creating a lumpy mass.  Pour the dough on a previously floured table and form a ball taking care not to manipulate it for a long time so it does not lose the cold. Wrap it in envoplast paper and refrigerate it for half an hour.  Divide the dough with a knife in 2 parts  Spread a part of the dough with a rolling pin on the previously floured table and then place it carefully on the previously oiled mold  Add the filling after having previously mixed it  Perform the same procedure of extension of the previous dough and cut it into thick strips, to alternate them on the cake or tart, making a lattice. Finish the sides with your fingers or with a fork giving a decorative touch of good taste.  Bake for 30 to 35 minutes until the crust turns golden and crispy.