Today I decided to share with you a different version of a very traditional French dessert called the Tarte Tatin. Traditionally it is done with apples but today I’ve put a modern twist on it or you can say an “Australian twist” by using mangoes instead. Now is the perfect time to use mangoes, they are in full season, ripe and full of flavour. I thought I’d pair the mangoes with thyme, it might sound weird at first, but once you’ve tried this delicious recipe, you’ll understand. I think the thyme balances the sweetness of the mango and the caramel, it adds freshness to this wonderful dessert.
Mango and Thyme Tarte Tatin
- 3 mangoes
- 150g caster sugar
- 2 sheets puff pastry
- ½ bunch thyme
- Preheat your oven at 180 °C .
- Put the sugar in saucepan and add just enough water to dissolve it. Cook the sugar until you have a golden brown caramel, then pour it into a round tart dish and leave it cool down.
- In the meantime peel the mangoes, slice the cheeks off and cut them into wedges. Place the mango wedges on top of the caramel in a circular pattern, creating 2 layers.
- Sprinkle the roughly chopped thyme on top of the mango and cover the dish with the puff pastry.
- Bake in the hot oven for 20-25 minutes or until the pastry is golden brown.
- Leave the Tarte Tatin cool down a little bit, then carefully place a round serving tray upside down on top of the tart, place one hand on top and one at the bottom and quickly flip it around.