This is a clever but simple take on the classic tarte tatin recipe.
Ingredients
- 40g butter, plus extra to grease
- 3 small ripe mangoes, peeled
- 50g golden granulated sugar
- 375g pack ready-rolled puff pastry
Method
- 1. Base line 6 x 8cm individual round tartlet tins with baking paper and grease the sides of the tins with butter. Cut the flesh away in one piece from each side of the 3 mango stones. Make about 10 cuts along three-quarters of the length of each mango cheek, so that the slices are still joined together at the top.
- 2. Put the sugar in a large, heavy-based frying pan. Heat very gently until the sugar dissolves and turns brown. Add the butter, then stir with a wooden spoon to combine. Add the mango to the pan, curved side down, and cook for 2-3 minutes, pressing down to fan out the slices (there’s no need to turn them over). Lift the mango into the tins, curved side down, and drizzle with any remaining caramel.
- 3. Unroll the pastry and, using the tins as a guide, cut out 6 rounds. Use to top each mango piece. Chill for at least 15 minutes.
- 4. Preheat the oven to 220°C/fan200°C/gas 7. Bake for 20-25 minutes until the pastry is puffed up and golden. Carefully invert onto plates – watch out for the hot caramel – and serve with whipped cream, if you like.
Nutritional info
Per serving: 366kcals, 20.3g fat (9.6g saturated), 4.2g protein, 45g carbs, 22g sugar, 0.6g salt
Wine Recommendation
Hit the right note of sweetness and acidity with a dessert wine. Try French Muscat or Spanish Moscatel.