Caramelised mango tartlets

Caramelised mango tartlets

By
From
Baking
Serves
6
Photographer
Vanessa Levis

These tartlets are simple to make and always a great success. They can be made with any soft fruit in season; peaches and nectarines are particularly good.

Ingredients

Quantity Ingredient
220g caster sugar
1/2 cup water
2 sheets ready-rolled puff pastry
3 medium mangoes
whipped or thick cream, to serve

Method

  1. To make the caramel, put the sugar and water in a saucepan and heat gently until dissolved, stirring occasionally. Bring to the boil, without stirring, until the mixture starts to turn golden around the edge. (Do not stir the sugar while boiling as it may crystallise). Lower the heat and continue cooking until the caramel is golden.
  2. Remove the saucepan from the heat and place the base of the saucepan into a bowl of cold water until the cooking stops. Pour the caramel into six individual pie tins, swirling quickly so the bottom is coated with a thin, even layer. Allow to cool.
  3. Peel the mangoes with a small sharp knife. Cut each mango lengthwise on both sides of the stone. Cut each mango cheek into three slices. Arrange three slices per pie dish, cut side up, on top of the caramel.
  4. Lay the pastry on a floured surface and cut it into six circles with a 12 cm biscuit cutter. Drape the rounds over the pie dishes and tuck the edge down around the mango slices. Chill for 15 minutes.
  5. Preheat the oven to 200°C.
  6. Bake the tartlets on a baking tray for 20–25 minutes or until the pastry is golden brown. Allow to cool in the dishes for 2–3 minutes. Invert each tartlet onto a serving plate and serve with a dollop of cream.
Tags:
baking
bakery
margaret
fulton
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