Mango Tarte Tatin

From Realfood, April 2001.

• Ready In: 35 mins
• Serves: 6
• Yields: 1 tart

Ingredients

• 1  sheet puff pastry
• 50  g butter
• 50  g soft brown sugar
• 3  large mangoes, peeled, stoned and sliced
• 50  g pine nuts, toasted

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!