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Mango Tarte Tatin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1576.28
Energy (kCal)67059.6
Carbohydrates (g)4191.69
Total fats (g)5318.9
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Unroll the puff pastry, place on a baking sheet and chill for 30 minutes. | 2. Preheat oven to 200 °C/400 °F. Melt butter in a small pan, sprinkle in the sugar and allow to melt over low heat. Increase heat and, when mixture turns golden, pour immediately into a 25 cm tart tin. | 3. Starting at the outside edges of the tin, arrange mango in a circle over caramel, overlapping slices slightly. | 4. Carefully lay the chilled pastry over fruit, tucking the edges down inside the tin. Prick top of pastry with a fork, place tin in the oven and bake for 15 minutes. | 5. Leave to rest for 5 minutes before inverting the tart o a serving plate. Sprinkle with pine nuts and serve. | 6. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    puff pastry 1 1367.1 111.965 18.13 94.325
    butter 50 4275.0 196.425 133.575 360.0
    brown sugar 50 soft 15990.0 3000.4 500.5 249.6
    mango 3 peeled stoned sliced - - - -
    pine nut 50 toasted 45427.5 882.9 924.075 4614.975

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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