This melt-in-your-mouth tarte tatin with a luscious tropical twist is the perfect sweet treat.
Add a touch of sophistication to special events with this gorgeous French mango dessert. Originating from France, the tarte tatin is essentially an upside down fruit tart filled with caramelised fruits with a buttery, flaky pastry base. This tarte tatin recipe features sweet mangos and lime, perfectly balanced with a touch of coconut liqueur – enough to tempt even those who don't love desserts!
We used this Emile Henry Tarte Tatin Set with superior heat retention ability to ensure our dessert turns out beautifully every single time. However, you can also use any tarte tatin mould you like or a heavy based frypan that is oven-proof. Serve this delightful tarte tatin with ice-cream as a sweet treat after dinner or as an afternoon dessert served with tea.
Prep time: 35 minutes | Cooking time: 50 minutes
Ingredients:
For 1 tart to cut into 8 servings:
- 1 roll of puff pastry (pre-prepared or frozen)
- 150g caster sugar (¾ cup)
- 60g unsalted butter
- 1 lime
- 3 to 4 mangoes
- 30ml or 2 tablespoon coconut liqueur
Method:
1. Peel the mangoes and cut them lengthways to remove the stone and produce two thick slices.
2. Spread out the caster sugar evenly in the base of the tatin dish and place on a medium heat (medium power on an induction hob).
3. Leave to melt and caramelise until it forms a brown caramel.
4. Stir several times during cooking using a cooking spoon to bring the sugar from the edges towards the centre.
5. Incorporate the butter gradually in small pieces, then leave to ‘boil’ until smooth.
6. Add finely grated lime zest and pour in the coconut liqueur.
7. Still on a medium heat (medium power), allow to reduce to obtain a creamy caramel.
8. Remove from the heat and arrange the mango slices tightly, rounded side down in the caramel.
9. Place the puff pastry over the top and tuck in the edges.
10. Place in a preheated oven and bake for approximately 50 minutes at 200°C (400°F, gas 6).
11. Leave to rest for 5 to 10 minutes before turning out onto the platter.
12. Handy tip: serve warm with a scoop of vanilla ice cream.
Source: Emile Henry
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