Tarte Tatin with Mango and Pink Pepper
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 mango (s), not too ripe
- 1 sheet / s puff pastry, round, approx. 30 cm in diameter
- 60 g butter
- 100 g suar
- 1 tablespoon pepper berries, pink, pink
Print Recipe
Pin Recipe Instructions
- Peel the mangoes and cut them lengthways from the core into slices that are as even as possible. Melt 50 g butter in a large pan, add the sugar. When the mixture begins to discolour, caramelize the mango slices in it for about 5 minutes. Turn the slices halfway through.
- Grease an oven dish with the remaining butter, arrange the mango slices nicely and pour the caramel over them. Let cool down.
- Preheat the oven to 210 ° C. Take the dough out of the refrigerator (it has to be as cold as possible) and place on the mangoes in the pan. Press the edges down in the shape.
- Bake the tart for about 25 minutes. Take out of the oven and let rest for 5 minutes. Then turn out onto a platter and sprinkle with coarsely ground pink pepper. Serve warm or lukewarm.
- Tip: I bake the cake in a springform pan and spread the parchment paper on the bottom. Remove the edge of the pan after baking. Now the cake can be turned out more easily.
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