Recipes - Mango Tarte Tatin
Ingredients to make 4 Tatin
For the tart
Ripe fresh mango 2 each
Puff pastry block 500g
For the fudge sauce
Caster sugar 200g
Water 50g
Salted butter 75g
Double cream 75g
Equipment
4 Individual non-stick dish of
2cm high and 10cm across
2 oven trays
Method
For the fudge sauce.
- Diced the butter into small pieces and leave it at room temperature.
Pour the sugar into a small saucepan and add the water. - Cook the sugar until golden brown, take off the heat and whisk in the
butter until completely dissolve, pour the cream on top and combine. - Heat the saucepan with the fudge sauce for another 30 second
and divide on the bottom of the 4 non-stick dish.
For the tart
- Peel and remove the stone of the mango, try to finish with
2 whole pieces from both sides of the stone. - Lay the half mango flat on the cutting board and slice them out, dispose
each half on the bottom of the dish on top of the fudge sauce. - Roll the puff pastry to 3 to 4 mn thick and cut 4 circles of about
12 cm of diameter, as the pastry will shrink in the oven. - Place each circle of puff pastry on top of the mango and cook in the oven at 200c for 20 minutes, the puff pastry need to be well cooked, as it will become the base of the tart.
- Place the other oven tray on top of the tart once cooked and press slightly for 1 minute.
- Remove carefully from the dish and serve straight away. this tart can also be cooked in advance and reheated when needed…ENJOY!!
Franck Pontais Affiliates
