Mango Tarte Tatin

Baking and Desserts | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Mango Tarte Tatin

Ingredients

Mango - 2 pieces
Wheat Flour - to taste
Puff Pastry - 1 piece
Sugar - ½ cup
Butter - 2 tablespoons
Orange zest - 1 teaspoon

Step by Step guide

Step 1

Peel the mangoes, remove the pits, and cut each fruit into 8 pieces. Place the slices on a separate plate. Grate the lime zest and add it to the mango.

Step 2

In a non-stick aluminum skillet, combine the sugar and 2 tablespoons of still water, place over medium heat, and heat until the sugar begins to caramelize, about 8–10 minutes. Do not stir the syrup, or it will not develop a caramel color. Add the butter and stir. Cook the caramel for another 2–3 minutes. Remove from heat. Arrange the mango slices in a circle on top of the caramel.

Step 3

Preheat the oven to 383°F.

Step 4

Thaw the puff pastry sheet. Place it on a floured surface and roll it out into a circle with a diameter of 25 cm. Trim any excess edges if necessary.

Step 5

Place the pastry circle over the mango and tuck the edges inward. Press down with a plate to prevent it from rising during baking, and place it in the oven for 15 minutes. Reduce the baking temperature to 356°F, remove the plate, and continue baking for another 15 minutes. Remove from the oven and let cool slightly. Carefully invert the tart and serve.