Mango Tarte Tatin - cooking recipe

Ingredients

1 sheet puff pastry
50 g butter
50 g soft brown sugar
3 large mangoes, peeled, stoned and sliced
50 g pine nuts, toasted

Preparation

Unroll the puff pastry, place on a baking sheet and chill for 30 minutes.
Preheat oven to 200 \u00b0C/400 \u00b0F. Melt butter in a small pan, sprinkle in the sugar and allow to melt over low heat. Increase heat and, when mixture turns golden, pour immediately into a 25 cm tart tin.
Starting at the outside edges of the tin, arrange mango in a circle over caramel, overlapping slices slightly.
Carefully lay the chilled pastry over fruit, tucking the edges down inside the tin. Prick top of pastry with a fork, place tin in the oven and bake for 15 minutes.
Leave to rest for 5 minutes before inverting the tart o a serving plate. Sprinkle with pine nuts and serve.
Enjoy!