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Naija meets France: Agbalumo & Mango Tarte Tatin

by on February 24, 2015
 

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. 

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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. 

Others ‘Delish’.

I thought it interesting. 

You begin with butter and sugar

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To which some add crushed cardamom seeds

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Agbalumo segments, peeled and left to macerate in orange juice and sugar overnight are gingerly laid down

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Because I don’t have enough, mangoes fill in the gaps

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And a little more caramel magic happens

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Amongst the last steps is covering with a round of puff pastry, chilled – to maximise the rise and crisping, and pricked too

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Barely half an hour later, gold emerges. In my case, something that resembles a pandowdy, or swamp pie – the crust soaked in sweet juices

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The end – a beautiful marriage of Nigerian fruits in season – mangoes & agbalumo

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[yumprint-recipe id=’16’]_DSC2310[wpurp-searchable-recipe]Naija meets France: Agbalumo & Mango Tarte Tatin – – – [/wpurp-searchable-recipe]

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