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MANGO TARTE TATIN
Serves : 6 / Preparation Time : 30 / Cooking Time : 40
La Cornue® Elements used:
Château:
- Gas burner or induction module
- Electric oven
Cornufé:
- Gas burner or induction module
- Electric oven
Ingredients
Fresh Mangoes
3-4
Granulated Sugar
80g
Butter (softened)
20g
Gelatine (soften in very cold water)
3 sheets
Puff Pastry
26cm disc
Directions
  1. Place the pan directly on the heat and caramelise the sugar with 2 teaspoons of water. Remove from the heat and add the butter.
  2. Peel and cut the mangoes into large pieces (about 8 per mango) and tightly place them in the pan.
  3. Bake in the oven at 170°C for 20 to 30 minutes, the mangoes should be just cooked
  4. Leave to cool
  5. Collect the juice in a saucepan with a lid placed on the mould
  6. Reheat the juice (without boiling) and add the gelatine leaves (previously softened in cold water) and mix with a whisk. Pour over the mangoes
  7. Place in the refrigerator for at least 4 hours.
  8. Bake the puff pastry disc for 10min at 210°C
  9. Before unmoulding, place the baked pastry disc on the mangoes and put the mould quickly over a low heat to facilitate unmoulding.

Enjoy!

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