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! ---------------------------------------------------------------------------
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