Mango Tarte Tatin

A classic French-style upside-down tart featuring caramelized mangoes under a crisp, buttery homemade shortcrust pastry crust.

Baking Vegetarian Dessert Mango Pastry

Estimated Nutrition

Calories

1395.2

kcal / serving

1395.2 kcal total

Carbs

112.5g

per serving

112.5 g total

Fat

98.4g

per serving

98.4 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

tbsp

Dairy

piece

free-range

for the filling

serving

Double Cream

to serve

Fruits

0.5

piece

Mango

peeled and sliced

0.5

piece

Lime

juice only

GrainsCereals

100

Plain Flour

plus extra for dusting

Method

Preheat the oven to 200°C.

Pulse the flour, sugar, and butter in a food processor until the mixture resembles breadcrumbs.

Add the egg yolk and pulse until a dough forms.

Roll the dough on a floured surface into a round slightly larger than your frying pan.

Heat butter in an ovenproof pan, add brown sugar and mango, and fry until caramelizing.

Stir in the lime juice and remove the pan from the heat.

Place the pastry over the mango and press the edges down to seal.

Bake for 12 to 15 minutes until the pastry is golden and crisp.

Invert the tart onto a plate, slice into wedges, and serve with cream.