Ingredients for Mango Tarte Tatin
- 1 sheet (approximately 14x14 inches) puff pastry
- 50g (1/4 cup) unsalted butter
- Soft Brown Sugar
- Mangoes
- 25g (1/4 cup) toasted pine nuts (optional)
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How to Make Mango Tarte Tatin
- Unroll one sheet (approximately 14x14 inches) of puff pastry on a lightly floured surface. Place it on a baking sheet and chill in the refrigerator for 30 minutes.
- Preheat oven to 200°C (400°F).
- In a small saucepan, melt 50g (1/4 cup) of unsalted butter over low heat. Sprinkle in 100g (1/2 cup) of granulated sugar and cook, stirring occasionally, until the sugar dissolves and the mixture turns a light golden amber color. Be careful not to burn the sugar.
- Immediately pour the golden caramel into a 25cm (10-inch) tart tin. Tilt the tin to evenly coat the bottom.
- Peel and slice 2-3 ripe mangoes (approximately 500g) into 1/4 inch thick slices. Starting from the outside edge of the tart tin, arrange the mango slices in a circle over the caramel, slightly overlapping each slice.
- Carefully lay the chilled puff pastry over the fruit, tucking the edges down inside the tin to create a seal.
- Prick the top of the pastry several times with a fork to allow steam to escape.
- Place the tart tin in the preheated oven and bake for 15-20 minutes, or until the pastry is golden brown and cooked through.
- Let the tart rest in the tin for 5 minutes to allow the caramel to set slightly.
- Carefully invert the tart onto a serving plate. Sprinkle with 25g (1/4 cup) of toasted pine nuts (optional).
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
145g
Fat
44g
Carbs
19g
