Mango tartes tatin

Name: Mango tartes tatin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 small ripe mangoes, peeled, the flesh cut away in one piece from each side of the stone; 40 g (1½oz) golden granulated sugar; 40 g (1½oz) butter; 375 g pack ready-rolled puff pastry

This tart recipe is sticky, sweet and fruity – the perfect ending

By The Good Housekeeping Cookery TeamPublished: 07 May 2002

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Comfort food, Varnish, Cooking, Snack, Recipe,

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Yields:

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Ingredients

2 small ripe mangoes, peeled, the flesh cut away in one piece from each side of the stone
40 g (1½oz) golden granulated sugar
40 g (1½oz) butter
375 g pack ready-rolled puff pastry

Directions

1. Step 1
  Preheat the oven to 220°C (200°C fan oven) mark 7. Slice each piece of mango along three-quarters of the length, so the slices are still joined together at the top.
2. Step 2
  Put the sugar into a large heavy-based frying pan. Heat very gently until it starts to dissolve and turn brown.
3. Step 3
  Add 25g (1oz) butter to the pan and stir well with a wooden spoon to make a caramel. Add the mango to the pan and toss gently to coat in caramel. Cook for 2-3min, pressing the fruit down firmly to fan out the slices. Remove from the heat.
4. Step 4
  Grease four 8cm (1¼in) individual tartlet tins with the remaining butter. Unroll the pastry and place one tin upside down on to it. Press a rolling pin over the tin to stamp out a pastry round. Repeat to make three more rounds. You can freeze any leftover pastry for future use.
5. Step 5
  Put one mango piece, curved side down, into each tin, pressing it gently so the slices fan out, then divide any remaining caramel among them.
6. Step 6
  Top the mango in each tin with one pastry round. Bake the tartlets in the preheated oven for 20-25min until the pastry is puffed up and golden brown.
7. Step 7
  To serve, turn the tartlets out on to plates with the mango uppermost.
  
  For more tarte tatin recipes, try these:
  
  Apple and raspberry tarte tatin
  
  Pear and toffee tarte tatin
  
  Tomato tarte tatin
  
  Red onion tarte tatin

Per Serving:

Calories: 430
Total carbs: 47 g
Total fat: 26 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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