06/10/2023

Mango and Passionfruit Tarte Tatin

This classic French tart gets a tropical makeover with mango and passionfruit.

Serves:

6-8

Prep Time: 30 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

1 1/2 cups plain flour
250g chilled butter, cubed
2 large mangoes or 4 large nectarines, cut into thin wedges
1/2 cup sugar
1 tablespoon lemon juice
1/4 cup passionfruit pulp
double cream, for serving

Method

Rub 200g butter into flour using fingertips or do this briefly in a food processor until fine crumbs form, taking care not to over-blend. Add cold water and mix by hand or blend briefly until dough just comes together. Roll out on a floured surface or between sheets of baking paper into a circle large enough to fit a round flan dish (25-30cm in diameter) and refrigerate until required.
Arrange mango in the base of the flan dish.
Heat sugar and 1/4 cup water in a heavy based saucepan, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in lemon juice and remaining butter until melted. Pour immediately over mango in dish and cover with pastry, trimming and tucking in edges as needed.
Bake at 200°C for 25-30 minutes or until golden brown. Run a knife around the edges, before allowing to cool and carefully turn upside-down onto serving dish (use one with a lip so the toffee juices don’t escape). Drizzle with passionfruit and serve with cream.

Tips

When covering the mango with pastry, use the rolling pin to gently press the pastry on top of the tin so the excess pastry falls away.
STYLING Arrange mango slices in a flower pattern.
DRINK Botrytis Semillion

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