If you like mangoes and nectarines, then this recipe is for you…
I found the most beautiful mango nectarines. These were so perfect to use in a recipe that I found in the last issue of Donna Hay Magazine. The original recipe was a Plum Cardamon Tarte Tatins, but I switched fruits because I just had to use these mango nectarines.
If I were to describe the taste of these upside down tarts, I would first have to say that these are the sweetest and most fruity tarts I’ve made so far this year. These tiny tarts are soft when they are hot and slightly crunchy once they are cold, with a very subtle cardamom taste. Almost like a fruity, sugary puff pastry cookie.
I like my son Cameron’s description… “A soft mango peachy top with a sweet and flaky crust that resembles something like a caramel cookie…and when you bite into it, it’s almost like candy”
Try it by itself, or with cream… I eat mine with a scoop of Dulce de Leche ice cream. Enjoy!
One more thing… Don’t wait to remove these tarts from the muffin tins. If you wait more than the a few minutes, the tarts will stick to the bottom and it will be more difficult to remove.
- 1 – 9 x 9 puff pastry sheet, thawed
- 3/4 cup caster sugar (superfine sugar)
- 1/4 cup water
- 12 cardamom pods, bruised with the back of a knife
- 3 1/2 tablespoons butter, chopped
- 5 small mango nectarines, halved and stones removed
Preheat oven to 375º F. Using a rolling pin, roll the pastry out on a lightly floured surface to 5mm-thick. Using a 9cm-round cookie cutter, cut 6 round from the pastry and set aside. Place sugar, water and cardamon in a small non-stick frying pan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to medium and bring to boil. Cook for 7-9 minutes or until light golden. Remove the cardamom pods, add the butter and stir until melted and well combined.
Divide the caramel between 6 x 1/2 cup capacity nonstick muffin tins. Place the mango nectarines in the caramel. Top the mango nectarines with the pastry rounds and fold the edges under to tuck in the nectarines. Make a small cut in the pastry. Place the muffin tins on a baking sheet and bake for 22 – 24 minutes or until puffed and golden. Stand 2 -3 minutes. Loosen the edges and carefully turn out tartes. Serves 6