Mango and Clementine Tarte Tatin

A while back I had an overly ripe mango and wanted a recipe to do something with it. I found a recipe for mango tarte tatin online, but as I started to cook it, it had all the measurements completely wrong, with too much pastry and too little fruit. So I played it by ear a bit and modified it, adding in a clementine. The result turned out nicely, though you may want to add more fruit. As always, if you prefer to use ready made pastry, go ahead.

Serves 4
Ingredients:

For the pastry:
100g (3 1/2 oz) plain flour
2 tbsp caster sugar
55g (2 oz) butter
1 egg yolk

For the topping:
1 tbsp brown sugar
1 ripe mango
1 clementine
(feel free to use more fruit if desired)

Instructions:

Preheat oven to 200 degrees C/400 F/ Gas Mark 6.

1. Chop mango, removing skin, and add to a frying pan with a touch of oil or unsalted butter. Peel clementine and add segments to the pan. Cover with sugar, and cook until it has caramelized.

If using ready made pastry, skip steps 2 and 3, and go directly to step 4 below.

2. Meanwhile make the pastry. Add sugar to flour, and then rub in the butter until the mixture resembles breadcrumbs.

3. Separate an egg, discard the white, and add the yolk to the flour mix. Stir until the pastry comes together as a dough; you may need to add cold water/more flour to get the desired consistency. Place in the fridge for 20 minutes.

4. Transfer the pastry to a floured surface, and roll it out (or get a lovely assistant to do it for you, as I did) into a circle of roughly 9 inches diameter:

5. Once the fruit is cooked, add to a small, shallow cake tin. Cover with the pastry, trying to seal in the sauce at the edges.

  6. Bake for 15 mins until pastry is cooked. Turn out onto a plate and serve.