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Mango tartes tatins


Mango tarte tartin

Mango tarte tartin

S. Wongkaew

A lovely, tropical variation of the classic French apple tarte tatin. The upside down tart, is topped with fruit such as apples, pears or in this case, mango, that is first caramelized in butter and sugar and then covered with puff pastry and baked.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Makes 4


  • 50g butter, plus extra for greasing
  • 2 ripe mangoes, peeled
  • 1/4 cup brown sugar
  • 2 Tbsp water
  • 375g store-bought puff pastry sheets
  • Natural yogurt, whipped cream or vanilla ice-cream to serve (optional)
  • Special Equipment: 4 x tart tins with a removable base (3" X 3/4")


  1. Grease the base of the tart tins and line with baking paper. Set aside.
  2. Cut away each cheek from the mangoes, as close to the stone as possible. Cut each cheek lengthways into about 14 slices joined together at the top. Set aside
  3. Heat sugar and water in a large, heavy-based frying pan over a low heat, stirring until it dissolves. Stir in the butter then carefully add the mango cheeks curved side down.
  4. Gently press down on the mango cheeks to fan them out. Spoon caramel over mango then gently lift cheeks out of pan and place curved side down into tart tins. Drizzle with remaining caramel.
  5. Unroll pastry and place on a clean surface. Use the a tart tin as a guide, cut out 4 rounds of pastry. Cover each mango with a pastry round then bake for 20 minutes or until pastry is puffed and golden. Use a spatula to carefully lift tarts from tins and invert on to plates. Serve immediately, with remaining caramel sauce and natural yogurt, whipped cream or vanilla ice-cream.
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