Guinea

GUINEA: tarte caramélisée aux mangues et bananes

The tart is in the oven and I’ll send a picture, once it’s out. Please send your thoughts and criticisms of the video…I’m trying to make a go of YouTube and your comments will be invaluable (video below!).
Hope you’re well and big love, Tim ❤️

INGREDIENTS:

160 g plain flour, sifted
2 tbsp caster sugar
80 g cold unsalted butter, chopped
1 egg yolk
110 g (½ cup) caster sugar
30 g unsalted butter
2 mangoes, peeled, flesh sliced into thin wedges
1 vanilla bean, split, seeds scraped
1 tbsp dark rum
pinch grated nutmeg
2 bananas, halved, sliced lengthwise

DIRECTIONS:

To make pastry, combine flour, sugar and a pinch of salt in a large bowl and stir to combine. Add butter and, using your fingertips, rub in butter until mixture resembles fine crumbs. Make a well in centre, add egg yolk and 1 tablespoon of iced water, and stir with a fork to combine.

Turn dough out onto a lightly floured work surface and knead to bring together. Shape into a disc, wrap in plastic wrap, then refrigerate for 1 hour.

Preheat oven to 200ºC. Combine sugar and butter in a large, non-stick, ovenproof frying pan (around 22 cm) over high heat, shaking and swirling pan, without stirring, for 4 minutes or until a light caramel forms.

Add mango, vanilla bean and seeds, rum and nutmeg, then reduce heat to medium and cook, stirring gently to coat, for 10 minutes or until caramelised and slightly reduced. Add banana, turning gently to coat, and cook for a further 5 minutes or until banana is caramelised and sauce has reduced. Remove pan from heat and set aside to cool slightly.

Meanwhile, roll out pastry on a lightly floured work surface to 5 mm thick, then cut out a round 1 cm wider than the diameter of your frying pan.

Lay pastry over fruit mixture in pan, tucking edges under; be careful not to touch hot caramel. Bake for 30 minutes or until pastry is golden and crisp. Set aside for 5 minutes to cool slightly, then carefully invert tart onto a serving plate. Serve immediately with ice-cream.