Spiced mango tarte tatin

This recipe will make more Eight Spice Mix than you require for the tarts. Store excess in an airtight container and use in cakes, custards, stewed fruit, crumbles or creamy desserts. It is also fantastic rubbed on duck before roasting.

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Eight spice mix


1.To make eight spice mix, place spices in a small saucepan. Stir over low heat for 1-2 minutes or until fragrant. Remove from heat. Stir in salt. Using a spice grinder, process spices, in batches, until mixture resembles a fine powder.
2.Press the butter evenly over the base of two small (15cm base measurement and 20cm top measurement) heavy-based frying pans. Sprinkle the sugar evenly over the butter in the pans. Sprinkle a pinch of eight spice mix over the sugar, then place vanilla beans in a crisscross pattern.
3.Arrange mango cheeks evenly on top, flat-side facing down. Cover each pan with a sheet of pastry, tucking in edges under mangoes to create a seal. Place pans in the freezer for 10 minutes. Score pastry in the middle of each mango cheek and in the centre of pastry round.
4.Preheat oven to 220°C (200°C fan-forced). Place frying pan over medium heat and cook for 4-5 minutes or until butter and sugar begin to caramelise. Using a pastry brush, brush some of the butter mixture over the pastry. Transfer pans to oven and bake for 25 minutes or until pastry is puffed and golden.
5.Stand for 5 minutes, then carefully turn out onto a serving plate. Serve tart warm with ice-cream.

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