Tarte Tatin

Ingredients

While the original French Tarte Tatin typically features apples and a buttery crust, this Latin American adaptation introduces tropical fruits like pineapple and mango. Additionally, we infuse the caramel with Latin spices such as cinnamon and nutmeg, adding a delightful twist to the flavor profile. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 4 cups (500g) pineapple chunks 4 cups (500g) pineapple chunks
• 2 cups (250g) mango chunks 2 cups (250g) mango chunks
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1 sheet of puff pastry 1 sheet of puff pastry
• Vanilla ice cream, for serving Vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (12g saturated)
• Carbohydrates: 45g (30g sugars)
• 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 arrange the pineapple and mango chunks in a single layer on top of the caramel.
5. 5.
   Sprinkle the cinnamon and nutmeg evenly over the fruit.
6. 6.
   Roll out the puff pastry sheet to fit the size of the skillet and place it over the fruit, tucking in the edges.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
8. 8.
   Remove from the oven and let it cool for a few minutes.
9. 9.
   Place a serving plate over the skillet and carefully invert the tart onto the plate.
10. 10.
    Serve warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Pineapple — Make sure to use ripe pineapple for the best flavor and sweetness.
• Mango — Choose a ripe mango that is slightly soft to the touch and has a fragrant aroma.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before using.

Tips & Tricks

• For an extra touch of indulgence, drizzle the warm tart with dulce de leche before serving.
• If you prefer a more caramelized flavor, you can cook the sugar for a few minutes longer until it reaches a deeper amber color.
• Serve the Tarte Tatin warm for the best texture and flavor.
• Feel free to experiment with other tropical fruits like papaya or guava in this recipe.
• If you don't have an oven-safe skillet, you can use a regular skillet and transfer the caramelized fruit to a baking dish before adding the puff pastry.

Serving advice

Serve the Tarte Tatin warm, either directly from the skillet or inverted onto a serving plate. Top each slice with a scoop of creamy vanilla ice cream to balance the sweetness of the caramelized fruit.

Presentation advice

To make the Tarte Tatin visually appealing, arrange the pineapple and mango chunks in an attractive pattern on the caramel before adding the puff pastry. When serving, garnish with a sprinkle of powdered sugar and a sprig of fresh mint for a pop of color.