Apple and Mango Puff Pastry Tarte Tatin
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Apple and Mango Puff Pastry Tarte Tatin

Apple and Mango Puff Pastry Tarte Tatin

Sharing Dish | with Whipped Creme Fraiche and Desiccated Coconut

Inspired by the classic French dish, but with a summertime twist. Sweet mango pairs with apple for a delicious dessert.

Cereals containing gluten

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.

Preparation Time1 hour 10 minutes
Cooking time25 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

75 grams

Caster Sugar

3 unit(s)


2 unit(s)


150 grams

Creme Fraiche

(Contains Milk)

15 grams

Desiccated Coconut

Not included in your delivery

30 grams



Nutritional information

Energy (kJ)6002 kJ
Energy (kcal)1435 kcal
Fat81.8 g
of which saturates48.6 g
Carbohydrate167.7 g
of which sugars111.2 g
Protein14.1 g
Salt1.78 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Melt the Caramel Sauce

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!

Get Prepped

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).

Layer the Fruit

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. 


Build It Upside Down!

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.

Whip the Creme Fraiche

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.

Slice and Serve

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.


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