I could smell the caramel a mile away when making this recipe. This tart has a calypso feel to it- tropical mangoes and bananas steeped in a rich caramel sauce, then ‘baptized’ in a splash of rum and nutmeg and then anchored in a flaky buttery crust. I’m already howling for more!
I came across this recipe while reading a food magazine near Portland, Victoria in Australia. We had just returned from a ½ mile walk to see a colony of seals and a kangaroo had bolted across our path on our return back. What a great way to finish the day- a close encounter with seals, a kangaroo and now a delicious caramel tart recipe!
The recipe is pretty easy. First, you heat sugar and butter in a fry pan to make a caramel flavored with rum, nutmeg and vanilla bean, then let the mangoes and bananas simmer in the sauce until soft.
Then roll out a pastry dough and place it on top of the caramel mixture- bake in the oven for about 20 minutes until golden brown.
Final step- place a serving plate on top and then invert the tart onto the plate. Serve warm, plain or with a scoop of ice cream.
P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!
- 1 1/2 cup flour
- 2 tbsp sugar
- Pinch salt
- ¾ cup cold butter, cubed
- 1 egg
- 1 tbsp iced water
- ½ cup caster sugar
- 3 tbsp butter
- 2 mangoes, peeled and sliced into thin strips
- 1 vanilla bean, split with seeds scraped
- 1 tbsp dark rum
- Pinch nutmeg
- 2 bananas, halved, sliced lengthwise
- Combine flour, sugar and salt in a bowl. Cut the butter into small cubes and add to the flour mixture. Rub the mixture together with your fingertips until it resembles fine crumbs. Make a well in the center and add the egg; mix well with spoon or spatula. Add the iced water and continue to mix; turn out dough onto lightly floured surface and knead until mixture holds its shape. Form into ball, cover with plastic wrap and place in fridge for one hour.
- Pre-heat oven to 400 F (200 C). Place the sugar and butter in an oven-proof fry pan (about 9 inches wide). Over high heat, occasionally shake the pan until the mixture starts to bubble and turn brown, forming a caramel. This should take about 4-5 minutes.
- Add the mango, vanilla bean, rum and nutmeg; reduce the heat and cook for another 5-10 minutes until the sauce reduces slightly and the mango caramelises. Add the banana slices and cook for another 5 minutes, turning the bananas gently to coat. Remove the pan from the heat and set aside.
- Meanwhile, roll out the pastry dough on a lightly floured surface to 1/8 inch thick, then shape the dough so that it is 1 inch wider than the diameter of the fry pan.
- Lay the dough over the fruit mixture in the pan and tuck the ends under a bit. Bake in the oven for 20 minutes or until the crust turns golden brown. Place a serving plate over the fry pan and invert the tart onto the plate. Serve warm plain or with ice cream.