Ingredients
Serves 4-6Tart:
2 Mangoes
½ cup golden caster sugar
20gr butter, chopped
1 sheet puff pastry
Dressing:
1 mango
1 sprig mint leaves, picked
Thick cream to serve
Method
Deseed and peel the mangoes and cut the flesh into long slivers. Toss with 1 tbspn of the sugar. Melt the butter in a 20cm non-stick frypan (that is suitable for the oven) and sprinkle evenly with remaining sugar. Cook over medium-low heat until a rich golden caramel forms.
Arrange the mango slices in an even concentric pattern over the caramel. Increase heat slightly and cook for 2-3 minutes or until caramel is bubbling up in the pan, making sure there are no spots that are burning.
Cut a 20cm circle from the pastry and tuck over the mangoes, making sure the edges are tucked neatly under the mangoes.
Cook in a hot oven (220ºC or 200ºC fan-forced) for about 25 mins or until pastry is puffed and golden. Stand in the pan for about 10 mins before removing. To remove, place your hand flat on the pastry and twist gently to ensure no spots are sticking. Turn onto a serving plate, drizzle with dressing and serve with thick cream.
Dressing:
Combine deseeded and peeled mango and mint in the food processor. Pulse until smooth.
Notes:
This is a good transitional dessert – typically a tarte tatin is a winter treat, but I have combined the new season mangoes with the crispness of the pastry and the comforting caramel to make a spring/summer sensation! You could also do this later in the season when the best of the stone fruit (ie nectarines, peaches) are at their peak.