Tatins & Co

Monday, April 10, 2006

Mini Mango Tatin

"Tatin" is the French name for upside-down pie. It's very easy to make, especially if you use premade crust, and it's a nice change to your regular apple/mango/pineapple pie. I'm eager to try the savoury sorts (bell peppers or eggplant and goat cheese)!

Mini Mango Tatin

Yields 4 mini pies



1 mango, peeled and diced
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp ginger
4 tsp butter
4 small sheets of premade puff pastry


  • Brown mango in a non-adhesive skillet with cinnamon & sugar.
  • Butter 4 small pie pans and fill with mango pieces. The pan should be filled as tightly as possible.
  • Cover with puff pastry and carefully tuck between the mangoes and the sides of the pan.
  • Bake in preheated oven (475°F - 180°) until the pastry is lightly browned.

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