Mango and Thyme Tarte Tatin

Mangotatin3_lefermier110216Today 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

Ingredients:

  • 3 mangoes
  • 150g caster sugar
  • 2 sheets puff pastry
  • ½ bunch thyme

Method:

  1. Preheat your oven at 180 °C .
  2. 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.
  3. 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.
  4. Sprinkle the roughly chopped thyme on top of the mango and cover the dish with the puff pastry.
  5. Bake in the hot oven for 20-25 minutes or until the pastry is golden brown.
  6. 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.

 

 

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Apricot Tarte Tatin

 

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The story of the Tarte Tartin gives hope to everyone who is absent-minded in the kitchen. This “accidental” dessert is credited to the sisters Tartin who ran a hotel in the town of Lamotte-Beuvron, in France’s Loire Valley. One of the sisters, Stephanie, was known as an excellent cook but also a bit of a scatterbrain. As the most popular version of the story goes, one day she left the apples for her apple pie in the pan for too long and so they over-caramelised.

Not wanting to waste the apples, but wanting to hide the mishap, she covered them with tart pastry and placed the whole pan in the oven to bake. Once cooked, she flipped her concoction back over to serve in order to make it look like a normal tart.

If only every kitchen disaster could be such a hit with guests!

The great thing about this recipe is that it works just as well with any fruit that caramelises nicely. I was lucky enough this summer to have a bumper crop of apricots on my tree and they worked beautifully for this Tarte Tartin. Peaches also work a treat and for the savoury lover, some juicy cherry tomatoes rival their sweeter cousins.

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Ingredient:

  • 1 cup caster sugar
  • 50 ml water
  • 15-20 apricots
  • 50 g unsalted butter
  • 50 ml rum
  • 1 sheet butter puff pastry

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Method:

  1. Preheat oven at 180 degrees Celsius
  2. Put the sugar and water in a medium sauce pan, give it a stir and cook the sugar until it caramelize.
  3. Pour the caramel into a tart dish, glass or non stick is preferable, and make sure it covers the entire base.
  4. Cut the apricot in half, remove the stone and place them on top of the caramel cut side towards you. Once you’ve layed down the first layer of apricots, repeat the process once more. When you flip the Tatin you’ll see the nicer side of the apricots.
  5. Dice the butter and place it on top of the apricots. Pour the rum on top of the fruit.
  6. Place the pastry over the apricots, tuck the sides in and bake for 25 minutes.
  7. Once cooked, leave it cool down a little bit then carefully flip it over. A good way to do it is to place a tray on top of the tart and using two towel flip in one move.
  8. I suggest you serve the Tarte Tatin with a delicious vanilla bean ice cream and a glass of Chateau “Suduiraut” Sauterne available from http://www.airoldifinewines.com.au .