Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pineapple & mango tarte tatin. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
pineapple [ˈpaɪnˌæpl]Существительное. pineapple / pineapples. Перевод слова pineapple, американское и британское произношение, транскрипция, словосочетания, примеры использования. 🎦 Pineapple. Learn about the uses and potential benefits of Pineapple including dosage guidelines, side effects, interactions and safety/efficacy ratings. enPR: pīʹnăpəl, IPA(key): /ˈpaɪnæpəl/. (General American) IPA(key): /ˈpaɪnəpəl/, /ˌpaɪnˈæpəl/. From Middle English pinappel ("pinecone", literally "pine-apple/pine-fruit"), equivalent to pine + apple.
Pineapple & Mango Tarte Tatin is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Pineapple & Mango Tarte Tatin is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pineapple & mango tarte tatin using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pineapple & Mango Tarte Tatin:
- Get 400 gm Puff Pastry
- Take 60 gm Golden Caster Sugar
- Take 30 gm Butter
- Prepare 1/2 Pineapple (cubed)
- Get 1/2 large Mango (cubed)
- Prepare 10 Lemon Verbena Leaves
- Take Serve with anything you like
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Instructions to make Pineapple & Mango Tarte Tatin:
- In a oven proof pan…Melt sugar over a medium heat. When it starts to change colour add butter. Simmer gently
- Roll out pastry slightly bigger than the pan to about 5mm thick
- Add fruit to the caramel & cook for a few minutes. Remove from heat & place pastry over the fruit & tuck down the edges with a knife. Be careful a caramel burn is unforgiving.
- Pierce the pastry in the centre & bake for about 30mins. Remove from oven & turn out. Scatter Lemon Verbena leaves over the hot caramel. Leave to rest for 10mins & serve
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