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Sticky caramelised mango, crisp buttery puff pastry and creamy vanilla ice cream? What’s not to love about a mango tarte tatin! 

Getting a Tarte Tatin right takes a little effort but sticky caramelised mango and crisp buttery pastry will always be a result well worth the work! Here are a few of my tips to make the perfect Tarte Tatin. 

  1. I learnt (the hard way) that if you’re making a Tarte Tatin with soft fruit high in sugar (banana, pineapple, peaches etc) that placing a disc of baking paper on the bottom is a good idea. Unless you have a killer non-stick pan, you’ll end up chiselling your Tarte Tatin off the bottom. 
  2. You’re only as good as the quality of your fruit. You can make a Tarte Tatin with just about any fruit but it HAS to be just the right amount of sweetness and firmness. Basically, read-to-eat. 
  3. Don’t be too scared to take your caramel to the bring of burning. It should be a deep orange/red colour and start smoking slightly. This is SO important as it removes some of the sweetness and balances everything perfectly! 
  4. Handle the puff pastry with care – if it’s pre-rolled then simply unroll it and cut out a circle (if it’s a very hot day, place the disc in the fridge for 15 minutes). The key thing here is to keep all the layers of butter in the puff pastry intact and firm so they melt while baking to give a super flaky crust. 
  5. Don’t be impatient. It’s going to be tempting to turn it out straight from the oven, but let it cool briefly for 5 minutes. Resting it allows the caramel to set slightly and keeps everything together. 

If you bake this baby, don’t forget to share it with me on social media! Tag me @thekatetin on Facebook, Instagram or Twitter and use the hashtag #TheKateTin

Mango Tarte Tatin
Serves 4
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 x 400g sheet frozen puff pastry, thawed
  2. 80g (90ml) caster sugar
  3. 1 vanilla bean, split, seeds scraped
  4. 1ml (¼) ground cardamom
  5. 25g salted butter, cubed, plus extra to grease
  6. 2 tbsp water
  7. 2 ripe mangoes, sliced thickly
  8. Ice cream, to serve
Instructions
  1. Preheat the oven to 180°C, gas mark 4.
  2. Using the pan as a guide, cut the pastry sheets into around. Refrigerate.
  3. Using cooking spray, generously grease a non-stick or cast iron pan. Cut a round of baking paper to fit the bottom of the pan and set aside,
  4. In a separate pan, combine the sugar, vanilla seeds and 30ml water and stir consistently over low heat until the sugar has dissolved.
  5. Increase the heat and allow the sugar to caramelise. Add the butter and water, swirl through. Pour caramel in another bowl. LIne the pan with the piece of baking paper. Pour the caramel into the base of the pan, fan the mango slices on top, overlapping them over each other and top with the pastry round.
  6. Place the pan in the oven and bake for 20 minutes or until puffed and golden. Cool for 5 minutes before inverting onto a serving plate, remove baking paper and top with vanilla ice cream.
The Kate Tin https://thekatetin.com/