Apple and Mango Puff Pastry Tarte Tatin
Sharing Dish | with Whipped Creme Fraiche and Desiccated Coconut
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
75 grams
Caster Sugar
3 unit(s)
Apple
2 unit(s)
Mango
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Desiccated Coconut
Not included in your delivery
30 grams
Butter
Nutritional information
Utensils
Instructions
a) Remove the puff pastry from your fridge and allow to come up to room temperature. Preheat your oven to 220°C/200°C fan/gas mark 7.
b) In a medium bowl, reserve 4 tsp of the caster sugar and set aside for later.
c) In a medium saucepan, combine the remaining sugar and the butter (see pantry for amount).
d) Stir on medium heat until the butter has melted and the sugar has started to dissolve, 2-3 mins. Set aside to cool. This is your caramel sauce!
a) Peel, quarter, core and thinly slice the apples. TIP: The thinner you slice your apples, the more apple coverage your tarte tatin will have.
b) Peel the mangos. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mangos into 1cm pieces (discard the stone).
a) Unroll the pastry (keeping it on its baking paper).
b) Pour your caramel sauce onto a lined baking tray, then, using the back of a spoon, evenly spread the caramel into a rectangular shape, slightly smaller than the size of your pastry.
c) Evenly lay the apple slices onto the caramel, then scatter over the mango chunks.
a) Carefully place the puff pastry sheet over the top of the fruit, pressing down the edges to secure the fillings.
b) Evenly sprinkle over half the reserved sugar and bake on the top shelf of your oven until puffed and golden, 16-18 mins.
a) When baked, remove the tarte tatin from the oven. Allow to cool until the bottom of the baking tray is cool to the touch, 25-30 mins.
b) Meanwhile, pop the creme fraiche into the bowl of reserved sugar and whisk until slightly thickened, 1-2 mins.
a) Use a knife to detach any pastry that has stuck to the sides of the baking tray, then place a large chopping board on top of the pastry. Use the chopping board to flip the tarte upside down, then remove the baking tray and paper to reveal the fruit.
b) Portion into 6 slices and serve with a dollop of sweet creme fraiche and a sprinkle of desiccated coconut to finish.
Enjoy!
