I recently celebrated another joyous year of my birth (age= irrelevant, party = all that matters). My parents very kindly bought me a Thai cookery class at L’atelier des Chefs, just off Oxford Street. I managed to stave off my Monica Geller tendencies, and actually let other people assist in assembling various Thai masterpieces…..a personal triumph I tell you. The Mango and Passion Fruit Tarte Tatin was really easy to make and looks pretty and impressive.
Makes about 4-5 mini tarte tatins.
- 3 Mangos
- 1 Lime
- 50g Caster Sugar
- 1 Sheet of Puff pastry
- For the sauce
- 25g Caster sugar
- 1 Orange
- 5g Chinese 5 Spice
- 10cl Passion Fruit Puree
- 2 whole Passion Fruits (a ripe passion fruit should be wrinkly, not smooth)
- Preheat the oven to 200’C.
- Peel and finely slice the mango. Zest the lime and mix with the mango slices. Zest the orange and set aside.
- Place the sugar in a frying pan and melt without stirring until you have a caramel. Add the mango slices and allow them to caramelise. Mix in the lime zest and cook for 3 minutes.
- Line your moulds (this can be individual cases or an oven proof frying pan) with baking parchment then fill with caramelised mango. Place a disc of puff pastry on top.
- Transfer to the oven and bake for 15 to 20 minutes.
- In the meantime, make the passion fruit drizzle: place the passion fruit puree in a small sauce pan. Add the sugar, 5 spices and the orange zest. Reduce until the mixture is syrupy. Scrape the seeds from the passion fruit and add to the syrup.
- Remove the mango and lime tarts from the oven and allow to cool a little before turning them out of the moulds.
- Serve with a generous drizzle of the passion fruit syrup.
Directions for use: Whip up some passion in your life and get fruity.