Mango Lime Right Side Up Tart
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 20 minutes
- 12 sheets filo pastry
- 100g/3.5ozs. browned butter*
- 3-4 mango cheeks
- 50g/1.7ozs. butter, cubed
- 4 tablespoons sugar
- Juice and finely grated zest of 1/2 lime
To brown butter, place it in a heavy bottomed saucepan on medium to high heat and allow to caramelise and bubble. Remove from heat after a few minutes once the butter browns and smells nutty
Step 1 - Preheat oven to 200C/400F. Take a small saucepan around 18cms/7.2inches. Brush base of the saucepan with some browned butter. Then take the sheets of filo pastry and brush it with butter and then fold the sheet in half so that you get a closer size to the saucepan. Repeat with the rest of the sheets reserving 1.5 sheets. Tuck the rectangle into the saucepan and fill the centre with the remaining sheets crumpled up. Brush generously with the butter and bake for 10 minutes.
Step 2 - Meanwhile peel the cheeks and slice them on an angle keeping some at the end attached so that you can fan out the mango slices.
Step 3 - Switch the oven to grill on 200C/400F and remove the saucepan from the oven. Top with the fanned mango cheeks and drizzle over with lime juice. Dot with butter and sugar and then place under the grill until mango is caramelised (watch carefully as you don't want the pastry to burn). Sprinkle lime zest on top and serve with ice cream, creme fraiche, coconut ice cream or lime sorbet.