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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Realfood, April 2001. 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 |
Directions:
1. Unroll the puff pastry, place on a baking sheet and chill for 30 minutes.
2. Preheat oven to 200 °C/400 °F. 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.
3. Starting at the outside edges of the tin, arrange mango in a circle over caramel, overlapping slices slightly.
4. 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.
5. Leave to rest for 5 minutes before inverting the tart o a serving plate. Sprinkle with pine nuts and serve.
6. Enjoy!
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