Ingredients
- For 1 tart to chop into 8 servings:
- 1 roll of puff pastry (pre-prepared or frozen)
- 150 g / 5 oz caster sugar ( cup)
- 60 g / 2 oz unsalted butter
- 1 lime
- three or four mangoes
- 30 ml / 2 tablespoons of coconut liqueur
Peel the mangoes and cut them lengthways to get rid of the stone and convey two thick slices.
Disseminate the caster sugar evenly in the bottom of the tatin dish and put on the medium heat (medium turn on an induction hob).
Leave to melt and caramelise until it forms a brown caramel.
Stir several occasions during cooking to create the sugar in the edges for the center.
Incorporate the butter progressively in small pieces, then leave to ‘boil’ until smooth.
Add some finely grated lime zest and pour within the coconut liqueur.
Still on the medium heat (medium power), let it reduce to acquire a creamy caramel.
Remove in the heat and arrange the mango slices tightly, rounded side lower within the caramel.
Put the puff pastry outrageous and tuck within the edges.
Devote a preheated oven and bake for roughly 50 minutes at 200°C (400°F, gas 6).
Leave to relax for five to ten minutes before turning out to the platter.
Handy tip: serve warm having a scoop of vanilla frozen treats.
Baked taters within the Potato Pot
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