SPICED MANGO TARTE TATIN
Recipe
This is a twist on the French classic upside-down apple tart, Tarte Tatin. Puff pastry is used instead of the traditional shortcrust and coconut sugar with its natural soft toffee flavour notes blend with the spices to creates a buttery caramel (if not available substitute with brown sugar). A hint before you start, make sure the pan fits into the oven and the surface is clean and not well-worn, so the fruit does not stick to base.
Makes a 22cm round tart. Serves 8
Have ready a serving platter with raised edges, large enough to hold the tart and any cooking syrup.
Pre-heat the oven to 200°C (180°C fan-forced). Have ready a 20 cm diameter heavy based frying pan that fits comfortably into the oven
Scatter the sugar evenly over the base of a dry frying pan (an enamelled cast iron pan is ideal) over a medium-high heat until the sugar starts to melt around the edges and caramelises, about 1-2 minutes. Keep a careful watch and gently rotate pan to swirl to caramelise the sugar evenly (avoid stirring as causes the sugar to crystallise) , about 1 minute. Quickly remove pan from heat, add the butter, spices and salt and swirl to melt and combine well.
Arrange the mango segments flat side facing upwards (rounded side facing downwards) packed closely to completely cover the caramel layer over the base. Place the chilled pastry circle on top, then working quickly and gently tuck the pastry edges in with a spoon. Score the pastry 3 times on top with point of a sharp knife to allow steam to escape when baking.
Ingredients
350g ready-rolled quality butter puff pastry (23cm sheet Careme pastry used), cut to a 22cm round
2 large or 3 medium ripe mangoes, peeled, core discarded, cut into wedges
75g coconut sugar (or raw caster sugar)
50g unsalted butter
Pinch sea salt flakes
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Quality coconut ice-cream or vanilla ice-cream, to serve
