Mango Tarte Tatin Recipe
Recipe by: Darren Purchese
Prep Time: 10 minutes
Cooking Time: 45 minutes
- Preheat oven to 180C degrees. Press the butter into the base of a 20cm diameter cast iron, heavy-based saucepan or tatin tin. Sprinkle the sugar evenly on top of the butter. Split the vanilla pod and add the seeds to the sugar, cross the two halves over the butter and the sugar.
- Peel and cut the cheeks from around both of the mango stones. Thickly slice the mango flesh and arrange on top of the sugar, butter and vanilla in the pan. Place the puff pastry over the top of the fruit and tuck the pastry down the sides of the pan and underneath the fruit.
- Place the pan on the barbecue or stovetop over a medium heat and start to cook. Shake the pan continuously to avoid it sticking; syrup will start to form. Use a spoon to baste the entire surface of the pastry with the syrup that bubbles up, this will make the pastry crisp up once it is in the oven.
- Continue to cook and baste the pastry until the syrup in the pan starts to turn a light amber colour (approximately 12 minutes) remove the pan from the heat and place it into the oven. Cook for 25 minutes until golden brown and the pastry is crisp.
- Leave the tatin to cool for 5 minutes before inverting the tart onto a piece of baking paper on a plate. Allow the tatin to cool slightly before sliding off onto a serving plate. Slice and serve warm with ice cream, cream or custard. Coconut ice cream is my favourite with this but whatever you fancy really.
Notes: Tip: If you’re under the pump, you could prep the tatin, cook it on the stovetop and pop it in the oven early on in the day. Take it out and leave it to cool in the tin, reserve at room temp and then flash in the oven later for that fresh cooked effect.