Peruvian Tarte Tatin

Ingredients

While the original French Tarte Tatin is typically made with apples, our Peruvian adaptation swaps them for juicy mangoes and adds lucuma, a native Peruvian fruit known for its unique caramel-like flavor. This twist infuses the dessert with a tropical essence, making it a perfect representation of Peruvian cuisine. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 4 ripe mangoes, peeled and sliced (800g) 4 ripe mangoes, peeled and sliced (800g)
• 2 tablespoons unsalted butter (30g) 2 tablespoons unsalted butter (30g)
• 1 cup granulated sugar (200g) 1 cup granulated sugar (200g)
• 1 tablespoon lucuma powder (optional) 1 tablespoon lucuma powder (optional)
• 1 sheet puff pastry, thawed (250g) 1 sheet puff pastry, thawed (250g)
• Vanilla ice cream, for serving Vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 65g, 50g
• Protein: 3g
• Fiber: 4g
• 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 sprinkle the lucuma powder evenly over the caramel.
5. 5.
   Arrange the mango slices in a single layer on top of the caramel, slightly overlapping them.
6. 6.
   Place the puff pastry sheet over the mangoes, tucking the edges inside the skillet.
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 5 minutes.
9. 9.
   Carefully invert the skillet onto a serving plate, allowing the caramelized mangoes to become the topping.
10. 10.
    Serve the Peruvian Tarte Tatin warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes for the best flavor and texture. They should be slightly soft to the touch and have a sweet aroma.
• Lucuma powder — Lucuma powder adds a unique Peruvian flavor to the dish. If you can't find it, you can omit it, but it enhances the caramel notes.

Tips & Tricks

• To prevent the caramel from burning, keep a close eye on it while it's cooking. Stir occasionally to ensure even caramelization.
• Serve the Peruvian Tarte Tatin warm for the best taste and texture.
• If you prefer a sweeter dessert, you can sprinkle a little extra sugar over the mangoes before adding the puff pastry.

Serving advice

Serve the Peruvian Tarte Tatin warm, allowing the caramelized mangoes to shine. Top each slice with a scoop of creamy vanilla ice cream to balance the sweetness and add a refreshing element.

Presentation advice

To create an elegant presentation, carefully arrange the mango slices in a circular pattern on the serving plate. Place the golden puff pastry on top, allowing the caramelized edges to peek through. Dust the dessert with a sprinkle of powdered sugar for a final touch of elegance.