Pineapple & Mango Tarte Tatin

Pineapple & Mango Tarte Tatin

Source : In A Oven Proof Pan Melt Sugar Over A Medium Heat When It Starts To Change Colour Add Butter Simmer Gentlyroll Out Pastry Slightly Bigger Than The P...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : June 1, 2026

Step:

  1. In a oven proof pan...Melt sugar over a medium heat. When it starts to change colour add butter. Simmer gently

  2. Roll out pastry slightly bigger than the pan to about 5mm thick

  3. Add fruit to the caramel & cook for a few minutes. Remove from heat & place pastry over the fruit & tuck down the edges with a knife. Be careful a caramel burn is unforgiving.

  4. Pierce the pastry in the centre & bake for about 30mins. Remove from oven & turn out. Scatter Lemon Verbena leaves over the hot caramel. Leave to rest for 10mins & serve

Ingredients

  1. 400 gm Puff Pastry
  2. 60 gm Golden Caster Sugar
  3. 30 gm Butter
  4. 1/2 Pineapple (cubed)
  5. 1/2 large Mango (cubed)
  6. 10 Lemon Verbena Leaves
  7. Serve with anything you like

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