On an eternal quest for Nigerian desserts and a love for all things French, this was birthed.
I have always wanted to bake with Agbalumo, and I’ve succeeded – I’ve made pancake puffs and leather, and now this.
This isn’t the first Tarte Tatin, I’ve made – I’ve done a few with pears and ginger, both plain and red wine-poached (gorgeous), and apples but this is the first that leaned towards Naija and its peculiar fruit.
This is an upside-down bake. Fruits in-lay caramel and butter, which gets capped by puff pastry. Then it bakes and is flipped to reveal beautiful, shiny caramelised fruit on crisp, golden pastry.
Well, in an ideal world.
So what if the results aren’t what I wanted…, it made for a nice experiment. Some proclaimed ‘tasty’, like Alex, friend of my daughters.
I thought it interesting.
You begin with butter and sugar
To which some add crushed cardamom seeds
Agbalumo segments, peeled and left to macerate in orange juice and sugar overnight are gingerly laid down
Because I don’t have enough, mangoes fill in the gaps
And a little more caramel magic happens
Amongst the last steps is covering with a round of puff pastry, chilled – to maximise the rise and crisping, and pricked too
Barely half an hour later, gold emerges. In my case, something that resembles a pandowdy, or swamp pie – the crust soaked in sweet juices
[yumprint-recipe id=’16’][wpurp-searchable-recipe]Naija meets France: Agbalumo & Mango Tarte Tatin – – – [/wpurp-searchable-recipe]