Пюре Манго
Желе Манго

Mango Tart Tatin

Mango Tart Tatin
  • 2 mangoes
  • puff pastry (no yeast)
  • Wheat flour - to taste
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1 teaspoon lime zest

Used: Dried Mangoes

Method of preparation:

Peel the mangoes from the skin, remove the core. Cut each fruit into 8 pieces. Put the slices in a separate bowl. Rub lime on a fine grater and add to the mango.

In the aluminum pan with non-stick coating, mix the sugar and 2 tablespoons of non-carbonated water, place over medium heat and warm until the sugar begins to caramelize for about 8-10 minutes. Do not stir the syrup, or it will not get caramel color. Add the butter and mix. Prepare the caramel another 2-3 minutes. Remove from heat. Put the slices of mango caramel around.

Preheat oven to 195 degrees.

Defrost the puff pastry layer. Put it on a floured surface and roll out a circle with a diameter of 25 cm If you want to cut the excess edges of the dough.

Put the circle of dough on top of the mango and tuck the edges inside. Push the top plate to bake in it was taken up, and return to the oven for 15 minutes. Reduce baking temperature up to 180 degrees, remove the plate and continue to bake for another 15 minutes. Remove from oven and let cool slightly. Gently invert the cake and serve. For 8 servings.