Total Time
35mins
Prep 20 mins
Cook 15 mins

From Realfood, April 2001.

Ingredients Nutrition

Directions

  1. Unroll the puff pastry, place on a baking sheet and chill for 30 minutes.
  2. Preheat oven to 200 °C/400 °F. Melt butter in a small pan, sprinkle in the sugar and allow to melt over low heat. Increase heat and, when mixture turns golden, pour immediately into a 25 cm tart tin.
  3. Starting at the outside edges of the tin, arrange mango in a circle over caramel, overlapping slices slightly.
  4. Carefully lay the chilled pastry over fruit, tucking the edges down inside the tin. Prick top of pastry with a fork, place tin in the oven and bake for 15 minutes.
  5. Leave to rest for 5 minutes before inverting the tart o a serving plate. Sprinkle with pine nuts and serve.
  6. Enjoy!

Reviews

(1)
Most Helpful

This is yummy and buttery as it. I think the next time I make it I will forgo the butter and add spices....maybe cinnamon, nutmeg, allspice, cloves, ginger or other??? Cardamom? I put the puff pastry on top while it was still frozen, I think I should have let it thaw before placing in the oven.

Ambervim July 28, 2011

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