Mango tarte tatin
Serves 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Resting time: 30 minutes
Ingredients
2 ripe mangoes
65g sugar
50g butter
8 cardamom pods, bashed open
1 packet of ready rolled puff pastry
Equipment needed
Frying pan that will work both on your hob and in your oven
Tarte tatin is one of my most favourite dishes ever, so much so it would be on my list for last meals. I love mine with some spice, I think it really enhances it but if you would prefer yours without then just take them out. When you take the pan out of the oven, wrap the handle with a tea towel immediately as this will prevent you accidentally grabbing the handle and burning yourself.
Method
Take a pan that you can use on your hob and put into your oven and cut around the pan on to your puff pastry, it needs to be just a few cm bigger than the pan as you are going to tuck it in. Put the pastry back into the fridge.
Peel the mangoes, cut out the stones and into slices. Put to one side.
Put the sugar, butter and cardamon into the pan on a medium high heat and cook until the butter melts, swirling the pan from time to time to prevent the edges burning. Reduce the heat to medium and cook swirling the pan occasionally until the beautiful caramel turns a beautiful golden colour. As the colour deepens you need to be careful because it will turn from golden to burnt fairly quickly. When I think mine is the perfect colour at the edges and underneath I swirl and check I am happy with the depth of the colour. If not, I put on for a little longer.
Place the mango slices into your pan very very carefully as the hot caramel will burn. Start by going around the edges and then fill in the middle. Cook the mangoes over medium heat for about 5 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots. Leave to cool for a minimum of 15 minutes but 30 is better.
When you are ready to cook preheat the oven to 200c. Take your chilled puff pastry out of the fridge on to the now cool pan over the top of your mangoes and tuck the pastry down the inside of the pan. Cook for 25-30 minutes until the pastry is puffed and a deep golden.
To serve this dish properly you should turn out. To do this you need to leave it to cool for 5 mins then get a butter knife and run around the edge to loosen anything stuck. Put your hand firmly on the top of the pastry and slowly start to turn clockwise, you don't need to move this too much, just enough to know it is not stuck anywhere. Get a plate and put on the top of the pan and hold it firmly. Holding the pan handle with a tea towel, quickly without overthinking it, turn the pan upside down so the tart is on the plate, apple side up and the pan on the top. Carefully lift the pan off and put back any mango slices that may have moved.
Enjoy with fresh cream or ice cream.