Date posted: 12/08/2019

Ardo mango and pineapple tarte tatin

  • Serves 10
Votes: 0 Average: 0


Ardo mango 500g
Ardo pineapple 500g
Ardo mint 5g
Everyday Favourites unsalted butter 50g
Cane sugar 100g
Vanilla stick 1
Everyday Favourites cinnamon stick 1
Star anise 2
Cloves 2
Everyday Favourites puff pastry sheets 2


The page that you are currently reading is an ad feature
  1. Defrost the pineapple and mango and collect the juice.
  2. Bring the juice to the boil with 50g of cane sugar, vanilla stick, cinnamon, star anise and the cloves. Let reduce to a syrup. Sieve and allow to cool.
  3. Finish the cooled syrup with mint.
  4. Bake the pineapple and mango in some butter in a non-stick pan.
  5. Add the rest of the cane sugar when the fruit starts to colour. Let caramelise.
  6. Fill 2 large (or 10 small) cake tins with the pineapple and mango and cover with the puff pastry. Press the puff pastry well and bake in the oven (180°C – 20 min).
  7. Serve warm with some vanilla or yogurt ice cream.
Back to Top