Mango-Pineapple Tartlets

• 1 3/4 cups all-purpose flour
• 3/4 cup powdered sugar
• 1 cup plus 2 tablespoons almond flour
• 1/4 teaspoon salt
• 12 tablespoons softened unsalted butter
• 1/4 ripe pineapple, peeled and finely diced
• 2 1/2 ripe mangoes, peeled, 1 finely diced, 1 1/2 sliced
• 2 bananas, peeled and thinly sliced
• Granulated sugar to taste

1. Preheat the oven to 325 degrees.
2. Combine the flour, sugar, almond flour and salt.
3. Separately cream 7 tablespoons of the butter and slowly blend in the flour mixture until the texture is sandy.
4. Spread on a large sheet pan and bake until golden at the edges, about 10 minutes.
5. Cool.
6. Transfer the mixture to a food processor and process until it resembles coarse sand.
7. Add the remaining 5 tablespoons of butter, pulsing until combined.
8. Line a baking sheet with parchment paper and divide mixture among 6 4-inch bottomless pastry rings, packing it firmly in.
9. Bake until just browned, about 10 minutes.
10. Set aside.
11. Meanwhile, combine the pineapple, diced mango and 1/2cup water in a saucepan.
12. Cook over medium heat, stirring occasionally, until the fruit softens and the water evaporates, about 15 minutes.
13. Add the bananas and cook 3 minutes more.
14. Taste, adding a few teaspoons of sugar if desired.
15. Set aside to cool.
16. Remove the rings from the cooled tart shells.
17. Divide the cooked fruit among the tarts, spread gently and top each with mango slices.
18. Using a spatula, carefully transfer tarts to plates.
19. Serve with ice cream.

flour, powdered sugar, almond flour, salt, butter, pineapple, mangoes, bananas, sugar

Taken from cooking.nytimes.com/recipes/9858 (may not work)