This is one of the easiest desserts you can ever make, for under 30 minutes prep time and under 30 minutes baking time.
Best of all, it tastes even better cold and refrigerated overnight. Which makes this THE perfect party dessert recipe.
‘Coz frankly, who wants to be cooking or baking on the day of the party? That day is reserved for you to stay cool and relaxed and most importantly, to enjoy the food and the company. Am I right? Or am I right?
So, keep this Mango Tarte Tatin in mind next time you host that dinner party. Oh, by the way, it goes so well with that Salmon Tikka from Linda!
Mango Tarte Tatin with Spiced Syrup | The Dinner Party Collective
For the Mango Tartes Tatins
- 4-5 ripe Mangoes
- 2 (10 x 10 inches/25 x 25 cm) sheets ready-to-bake Puff Pastry
- 8 Teaspoons Sugar
- 8 Teaspoons Grated Lemon Zest
- 40mls (8 Teaspoons) Lemon Juice
- 45g (3 Tablespoons) Butter (cut into small chunks)
For the Spiced Syrup
- 220g (1 cup) Sugar
- 80mls (⅓ cup) Water
- ½ Teaspoon Salt
- 1 Cinnamon Stick (broken into pieces)
- 2 whole Cloves
- 1 Teaspoon Fennel Seeds
- 3 whole Cardamom Seeds, cracked
- 5cm (2 inch) piece of fresh Ginger (sliced into thin pieces)
- The rind of 1 Lemon
- 30g (2 Tablespoons) Butter
To make the Mango Tartes Tatins:
Pre-heat oven to 400°F/200°C/Gas Mark 6. Thaw the puff pastry sheets if frozen.
Peel and slice the mangoes.
Sprinkle 1 teaspoon of sugar and 1 teaspoon of lemon zest on the base of each pie or tart pans. (I used small pans about 4in/10cm in diameter.)
Start arranging your mango slices on top of the sugar. (Remember your bottom will be your top when the tarts are served.) You can make rosettes or other simpler patterns.
Dot mango slices with a few little chunks of butter and drizzle with 1 teaspoon of lemon juice.
On a lightly floured surface, cut each puff pastry sheet with a 4-inch cookie cutter into four discs.
Cover each pan with a puff pastry disc, tucking in edges if necessary.
Bake for approximately 20 minutes, or until puff pastry is puffed and golden. Stand for at least 5 minutes before serving.
You can serve the tartes warm with a scoop of vanilla ice cream, or cold with the spiced syrup.
To make the Spiced Syrup:
Place all ingredients, except for the butter, in a small saucepan.
Heat on medium, stirring periodically.
Continue boiling until mixture is bubbly, slightly thickened and light amber in colour (about 6-7 minutes).
Remove from the heat and add the butter. Mixture will bubble vigorously – be careful!
Return to the heat and stir until butter is well incorporated and syrup takes on a deeper colour (about 2 more minutes).
Remove from the heat and let cool slightly before straining the syrup. Discard solids. Serve with mango tarts.
Suggested Wine Pairings:
- Domaine Zind-Humbrecht Gewurztraminer, Alsace, France
- Donnafugata Ben Ryé, Passito di Pantelleria, Sicily, Italy
- Australian “Stickies”
- Viognier – Washington (Mark Ryan, Willis Hall); Virginia (Chrysalis, others); Australia (Yalumba, others)
- Link here for full details on Wine Pairings for this menu
Notes on Preparation and Cooking:
To serve cold the next day, it’s best to refrigerate these tarts in the pans they were baked in, with the puff pastry still sitting on top. This will keep the pastry crisp.
If syrup hardens, warm briefly to thin it before serving.
- Recipe by Angie from ‘The Novice Gardener’
Link here to Appetiser | Summer Menu
Link here to Mains | Summer Menu
Link here to Full Wine Pairings | Summer Menu