Mango Tart Tatin with Bacardi Crème Anglaise

Created by Sarah Freedman-Izquierdo


Mango Tart Tatin:
1 pound box frozen pastry dough sheets - thawed
6 ounces sweet, unsalted butter
1 1/2 cups sugar
6 ripe mangoes (they cannot be stringy, Atkins is one of the better varietals)
1/2 cup Bacardi rum

Bacardi Select Crème Anglaise:
10 large egg yolk
1 cup sugar
1 pinch sea salt
2 14 ounce cans of coconut milk
1 teaspoon vanilla extract – preferably Tahitian
3 tablespoons Bacardi rum


Preheat oven to 425 degrees.

Roll pastry sheets to 1/8-inch thickness.  Cut the pastry into 12 equal sized pieces, approximately 3  x 4 ” x 1/8-inch thick.

Peel the mangos and cut each into two halves (total of 12 pieces).  In a heavy 14-inch sauté pan, melt the butter, sugar, and rum together over high heat, stirring occasionally with a wooden spoon.  Place mango halves round side down into the sugar mixture.  Continue to cook over  high heat for approximately 3 minutes, or until the syrup is a light straw color.

Arrange the mango halves, round side down, on a non-stick, half-sheet baking pan.  Spoon the syrup over the mangos.  Place one piece of pastry on top of each mango.  To allow the pastry to bake evenly, bake for 15 minutes, then rotate the baking sheet and bake for another 15 minutes.  With a spatula, carefully lift the tarts, one at a time, and flip onto a serving platter or onto individual dessert plates, mango side will be facing up.  Drizzle remaining syrup from the baking sheet over the tarts.

Crème Anglaise:
In a 2-quart pot off the stove, whisk together egg yolk, sugar, and salt.

Heat the coconut milk in a 1-quart pot until it reaches a simmer.  Whisk coconut milk into the egg yolk mixture and place it on the stove over medium heat.  Stir constantly with the rubber spatula while scraping the bottom and sides of the pot to prevent any of the egg from overheating.  Cook for approximately 4 minutes or just until the mixture has thickened enough to coat a wooden spoon evenly.

Strain over the bowl and add in the vanilla and rum.  Spoon generously over the tarts or just around the base of the tarts.


Yield:  Serves – 12

Tarts: Cooking time – 50 minutes. Equipment – rolling pin, paring knife, chef’s knife, 14-inch sauté pan, spatula for flipping

Bacardi Crème Anglaise: Can be made 1–2 days ahead and refrigerated, or prepare while the tarts are in the oven baking. Cooking time – 15 minutes. Equipment – 1-quart heavy sauce pot, heavy enamel 2-quart sauce pot, whisk, rubber spatula, 2-quart bowl, strainer