Tarte Tatin

Ingredients

While the original French Tarte Tatin traditionally uses apples, our Brazilian Twist Tarte Tatin incorporates tropical fruits such as pineapple and mango. Additionally, we infuse the caramel sauce with a hint of Brazilian rum, adding a rich and exotic flavor to the dish. The pastry is also adapted to include a touch of coconut, giving it a distinct Brazilian flair. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 4 cups (500g) pineapple, peeled and sliced 4 cups (500g) pineapple, peeled and sliced
• 2 cups (250g) mango, peeled and sliced 2 cups (250g) mango, peeled and sliced
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) Brazilian rum 1/4 cup (60ml) Brazilian rum
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1/4 cup (20g) shredded coconut 1/4 cup (20g) shredded coconut
• Vanilla ice cream, for serving Vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 9g)
• Carbohydrates: 50g (Sugars: 40g)
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a 9-inch oven-safe skillet, melt the butter over medium heat.
3. 3.
   Add the sugar to the skillet and cook until it melts and turns golden brown, stirring occasionally.
4. 4.
   Remove the skillet from heat and carefully add the rum. Be cautious as it may splatter.
5. 5.
   Arrange the pineapple and mango slices in a single layer over the caramel in the skillet.
6. 6.
   Roll out the puff pastry sheet and sprinkle the shredded coconut evenly over it.
7. 7.
   Place the puff pastry over the fruit, tucking in the edges.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes.
10. 10.
    Place a serving plate over the skillet and carefully invert the tart onto the plate.
11. 11.
    Serve warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Pineapple — Make sure to use ripe and sweet pineapple for the best flavor.
• Mango — Choose a ripe mango that is slightly soft to the touch.
• Brazilian rum — Opt for a high-quality Brazilian rum to enhance the tropical flavors of the dish.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before using.
• Shredded coconut — Toast the shredded coconut lightly in a dry skillet for a few minutes to enhance its aroma.

Tips & Tricks

• For an extra touch of indulgence, drizzle some dulce de leche over the warm tart before serving.
• Serve the Tarte Tatin warm for the best flavor and texture.
• If you don't have an oven-safe skillet, you can use a regular skillet and transfer the caramelized fruits to a baking dish before adding the puff pastry.
• Feel free to experiment with other tropical fruits such as passion fruit or guava in this recipe.
• If you prefer a sweeter tart, you can sprinkle some additional sugar over the fruit before adding the puff pastry.

Serving advice

Serve the Brazilian Twist Tarte Tatin warm, either on its own or with a scoop of creamy vanilla ice cream. The combination of the caramelized fruits, buttery pastry, and cold ice cream creates a delightful contrast of flavors and temperatures.

Presentation advice

To present the Tarte Tatin beautifully, place a slice of the tart on a dessert plate and drizzle some of the caramel sauce from the skillet over it. Garnish with a sprinkle of shredded coconut and a small mint leaf for a touch of freshness.