Mango Tarte Tatin

Mango Tarte Tatin

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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
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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.
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calories
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fat
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protein
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carbs
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The Kate Tin https://thekatetin.com/

 

 

Turmeric Milk Tart

Turmeric Milk Tart

Turmeric is not the first thing you’d imaging putting inside a milk tart – and goodness knows that this might upset a few people but this turmeric milk tart, is rather special for me. Heritage day might mean braaing for most South Africans, but for me, it’s the day I dig out my maternal grandmother and great aunt’s tattered recipe books and make something that represents MY heritage – what makes me unique. This year, it is this turmeric milk tart; a spicy twist on my Nanna’s milk tart inspired with some other flavours that make me, me.

My maternal grandmother probably turned in her grave when I added turmeric, ginger and cardamom to her recipe, but it’s a nod to my most recently discovered roots. While digging up our family history, my father discovered that my great great great grandmother was from Mumbai – while travelling for work in India, my great great great grandfather fell in love with her and they moved back to Cape Town to get married and so the Williams family begun.

With my mom’s side being Afrikaans (the infamous Hildagonda Duckitt is in her lineage – the first women to write a cookbook in South Africa nogals too!) and my dad’s side being a mix of Welsh, some British and a dash of Indian, this recipe is an ode to MY heritage – and it just so happens to be delicious too (and trendy – golden milk is super fashionable!).

Turmeric Milk Tart

Makes 1

 

1 x 400g roll puff pastry, thawed

Egg white, to glaze

 

Filling:

500ml milk

1 cinnamon stick

3 green cardamom pods

6 black peppercorns

100ml (60g) cake flour

25ml )16g) corn starch

pinch of salt

60ml sugar

3 egg yolks

2 tsp turmeric (use fresh turmeric, if you can find)

1 tsp freshly grated ginger

pinch of ground nutmeg

1 tsp almond extract

165ml milk

10g butter

3 egg whites

40ml sugar

 

Cinnamon/turmeric for dusting

 

To make the tart case, line a 25cm tart tin (an enamel plate works well too) with the puff pastry, trimming off the sides to fit.. Measure the edge of the pan and cut another strip to fit. (if you want to make a braid, simply cut it in 3 and plait the strips). Brush a little egg white on the strip and press it onto the edge. Brush the base of the pie crust with egg white too. Refrigerate until needed. Preheat the oven to 260 °C (240°C if fan-forced). For the filling, bring the milk to a boil with the cinnamon stick, cardamom and peppercorns. In the meantime, whisk together the flour, cornstarch, salt, sugar, egg yolks, spices, almond extract and remaining milk to make a creamy paste. Strain the hot milk over the paste, whisking continuously then return to the heat and cook until thickened. Whisk in the butter. Whisk the egg whites until stiff, gradually add the remaining sugar to form a glossy meringue then fold into the still-warm custard. Pour the mixture into the baked tart case and bake in the preheated oven for 8 minutes. Lower the temperature to 200 °C (180°C if fan-forced) and bake for another 15-20 minutes or until wobbly but just set. Dust with ground cinnamon, if desired.

TIP Try and find an old-fashioned enamel ‘blik bord’ to bake the milk tart in – it really makes a big difference in making sure you don’t get a soggy puff pastry bottom! You can find them at flea markets and they’re dirt cheap.

Caramel Puff Pastry Cream Horns

Caramel Puff Pastry Cream Horns

I remember the first time I had to make puff pastry at chef school. Actually, I’m surprised I remember it – what with our brains blocking out horrific events and all.  No other pastry has a more appropriate name than puff;  you spend what feels like hours just hanging around waiting (for the butter to chill in the fridge), and then there’s lots of huffing and puffing as you frantically roll and fold that pastry before that same butter melts. Then the waiting. Then the puffing. And repeat. I mean, it’s just a nightmare, and probably the only time butter is annoying. Ever. But, you only have to make puff pastry once to come to the same conclusion I did:

Life is too short to make your own puff pastry.

Let’s add a star thingy to that statement and include phyllo pastry in there too, shall we? Don’t even bother trying to make your own paper-thin phyllo pastry. It will end in tears. And tears. Gosh, English is weird.  But I digress, back to puff pastry. The pastry that won the butter lottery.  I’ve had this old box of cream horn moulds for ages which I was given by my Great Aunt and have been desperately wanting to bake a batch. Except, are they still a thing?

Whatever happened to cream horns? They seem terribly out of date these days, but why? Whoever is doing the PR for them, is doing a shoddy job. Doughnuts – still trendy. Pavlova – still trendy. Tarts – still trendy. How can puff pastry and whipped cream be OLD-FASHIONED?! Well, I’m resurrecting them. With a boozy caramel cream that will knock your socks off. I reckon a tiramisu filling (the one I used in my Tiramisu eclairs ) would be mind-blowing too. And before you tell me you need cream horn moulds, you don’t – simply cover ice cream cones in foil. The only thing difficult about making these, is figuring out how to eat them gracefully.

Caramel Cream Horns

Makes 10-12

 

1 x 400g packet ready-made puff pastry

Milk, for brushing

White sugar, for sprinkling

1/2 cup (125ml) cream

2 tsp (10ml) almond liqueuer (optional)

1 tsp (5ml) caster sugar

1/2 tin (200g) caramel or dulce de leche (do I need to tell you what to do with the other half)

Icing sugar, for dusting

Preheat your oven to 200C (or 180C fan-forced) and grease or line a large baking sheet. Spray your cream horn moulds with cooking spray (if you don’t have, simply wrap ice cream cones in foil and spray the outside). Start by unrolling the puff pastry on a lightly floured surface. No need to roll it out with a rolling pin, it’s just the right thickness for the cream horns. Less work – yay! Cut 1cm strips lengthwise from the puff pastry then starting at the tip of the horn, wrap the pastry around, making sure it overlaps slightly. Brush a little milk on the end to make sure it sticks then place it on the prepared baking sheet. Brush with more milk and sprinkle with sugar. Repeat until all the puff pastry is finished. Bake the horns for 20-25 minutes or until they’re a lovely golden brown. Remove from the baking tray (or the sugar will make them stick) and allow to cool on a cooling rack.

Make the filling by whipping the cream with the liqueuer and sugar until thick then place in a piping bag fitted with a star nozzle. Whisk the caramel in a bowl until smooth. Fill the horns with a little (or a lot of) caramel then pipe the whipped cream on top – do this just before serving so they stay nice and crunchy. Don’t forget the dusting of icing sugar!