Mango and Banana Caramel Tart

I could smell the caramel a mile away when making this recipe. This tart has a calypso feel to it- tropical mangoes and bananas steeped in a rich caramel sauce, then ‘baptized’ in a splash of rum and nutmeg and then anchored in a flaky buttery crust. I’m already howling for more!

I came across this recipe while reading a food magazine near Portland, Victoria in Australia. We had just returned from a ½ mile walk to see a colony of seals and a kangaroo had bolted across our path on our return back. What a great way to finish the day- a close encounter with seals, a kangaroo and now a delicious caramel tart recipe!

The recipe is pretty easy. First, you heat sugar and butter in a fry pan to make a caramel flavored with rum, nutmeg and vanilla bean, then let the mangoes and bananas simmer in the sauce until soft.

Then roll out a pastry dough and place it on top of the caramel mixture- bake in the oven for about 20 minutes until golden brown.

Final step- place a serving plate on top and then invert the tart onto the plate. Serve warm, plain or with a scoop of ice cream.

P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day! 

Mango and Banana Caramel Tart

2016-07-31 22:30:50

Serves 6

This recipe is like a 'Tarte Tatin' but made with mangoes, bananas and a touch of rum.

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Prep Time

30 min

Cook Time

20 min

Prep Time

30 min

Cook Time

20 min

Pastry

1. 1 1/2 cup flour
2. 2 tbsp sugar
3. Pinch salt
4. ¾ cup cold butter, cubed
5. 1 egg
6. 1 tbsp iced water

Tart Filling

1. ½ cup caster sugar
2. 3 tbsp butter
3. 2 mangoes, peeled and sliced into thin strips
4. 1 vanilla bean, split with seeds scraped
5. 1 tbsp dark rum
6. Pinch nutmeg
7. 2 bananas, halved, sliced lengthwise

For the Pastry

1. Combine flour, sugar and salt in a bowl. Cut the butter into small cubes and add to the flour mixture. Rub the mixture together with your fingertips until it resembles fine crumbs. Make a well in the center and add the egg; mix well with spoon or spatula. Add the iced water and continue to mix; turn out dough onto lightly floured surface and knead until mixture holds its shape. Form into ball, cover with plastic wrap and place in fridge for one hour.

For the Tart filling

1. Pre-heat oven to 400 F (200 C). Place the sugar and butter in an oven-proof fry pan (about 9 inches wide). Over high heat, occasionally shake the pan until the mixture starts to bubble and turn brown, forming a caramel. This should take about 4-5 minutes.
2. Add the mango, vanilla bean, rum and nutmeg; reduce the heat and cook for another 5-10 minutes until the sauce reduces slightly and the mango caramelises. Add the banana slices and cook for another 5 minutes, turning the bananas gently to coat. Remove the pan from the heat and set aside.
3. Meanwhile, roll out the pastry dough on a lightly floured surface to 1/8 inch thick, then shape the dough so that it is 1 inch wider than the diameter of the fry pan.
4. Lay the dough over the fruit mixture in the pan and tuck the ends under a bit. Bake in the oven for 20 minutes or until the crust turns golden brown. Place a serving plate over the fry pan and invert the tart onto the plate. Serve warm plain or with ice cream.

Adapted from Feast Magazine

Adapted from Feast Magazine

G'day Soufflé https://gdaysouffle.com/