Photos by Me
This delicious tart is a wonderful pudding or a great teatime treat.
Its easy to make and most people will have all but the mango and puff pastry at home already.
I love to have it with some cream or yoghurt.
Spiced Mango Tartin
- 1kg Ripe Mangoes
- 1 heaped tsp Chinese Five Spice
- 1 tbsp Icing sugar
- 3 tsp Cornflour
- Zest and juice of 1 lime
- 100g salted butter
- 50g soft brown sugar
- 50g white sugar
- 300g puff pastry
- Preheat oven to 180oC.
- Line a cake tin with baking paper, make sure it is large enough to catch all the caramel fruit juices.
- Slice the mango on the stone and then peal it to get undamaged slices that will look pretty on the top of your tart. Keep them about 2cm thick.
- Put the mango slices in a bowl and mix in the five spice, icing sugar and cornflower, then toss them in the lime juice and zest.
- Roll out the pastry into a circle to just over lap your tin by about 2cm with a thickness of about 4-5 cm.
- Place butter and sugars in a small frying pan over a medium heat, allow to bubble and cook gently for about 7-8mins. The mixture should darken slightly, curdle and then re-amalgammate into thick ropes. (If it stays curdled don’t worry to much this is fixable.)
- Pour the sugar mixture into the cake tin on top of the paper and then carefully arrange the mango in a decorative pattern that covers the whole of the base. (Although it looks just as good a bit rustic if your slices are more wedge-like.) Make sure to scrape any remaining juices from the mango bowl into the cake tin.
- Then place the pastry over the mango and sugar and tuck the pastry edges in to prevent any caramel juice escaping.
- Bake for 25-30 mins or until the pastry is well risen and browned.
- Allow to cool in the cake tin for 20 mins before removing it and turning it upside down.
p.s. You can make your own Chinese Five Spice by grinding these ingredients together…
2-3 Star Anise
1 tsp Szechwan Peppercorns
5cm Cinnamon stick
1/2 tsp Fennel
1/4 tsp Ground Ginger