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Mango tartes tatin
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Impress with a show-stopping summer dessert for gatherings.
Ingredients:
  • 2 sheets frozen puff pastry, thawed
  • 165g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 50g unsalted butter, chopped, plus extra to grease
  • 4 mangoes, thinly sliced
  • Coconut or vanilla ice cream, to serve
Instructions:
  • Preheat your oven to 180°C and generously grease four 11cm pie or tart pans (avoid using ones with a loose bottom).
  • Use one pan as a template to cut the pastry sheets into 4 rounds. Refrigerate for 15 minutes to chill.
  • In a pan, combine sugar, vanilla seeds, and 2 tablespoons of water. Stir over low heat until sugar dissolves. Increase heat to medium and cook for 5-6 minutes, swirling the pan occasionally and brushing down the sides with a damp pastry brush to prevent crystals, until a golden caramel forms. Divide the caramel among the tart pans, cool slightly, then top with dots of butter.
  • Place mango slices over the caramel, then layer with pastry rounds, ensuring the edges are tucked into the pans. Bake the tarts on a tray for 20 minutes until the pastry is golden and puffed. Let cool in the pans for 5 minutes.
  • Flip the tarts onto plates and serve garnished with a scoop of ice cream.

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