Ingredients

• 100g/3½oz self-raising flour
• plus extra for flouring
• 100g/3½oz unsalted butter
• cut into cubes
• 50g/2oz caster sugar
• 50ml/2fl oz milk
• 50g/2oz caster sugar
• 1 mango
• peeled and roughly chopped
• 1 lime
• juice and zest
• 50g/2oz caster sugar
• 50g/2oz soft brown sugar
• 100g/3½oz butter
• ½ orange
• juice only
• 200ml/7fl oz double cream
• plus extra
• whipped
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the pastry
• place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.
• Add the caster sugar and pulse again. Add the milk and pulse until the mixture comes together as a dough.
• Turn the dough out onto a floured surface and lightly knead. Roll the dough out to ½cm/¼in thick and cut out a circle to fit the size of a small ovenproof frying pan.
• For the filling
• heat the sugar in the same ovenproof frying pan until melted
• then add the mango pieces
• lime juice and zest and cook until caramelised.
• Place the pastry over the filling mixture in the pan and press down around the edges.
• Transfer to the oven and bake for 8-10 minutes
• or until golden-brown.
• For the butterscotch sauce
• heat the sugars and butter in a small pan until the mixture is melted and well combined and turns a caramel colour. Add the orange juice and cream and stir until smooth.
• To serve
• turn the tarte tatin out onto a plate and pour over the butterscotch sauce. Serve with a dollop of whipped cream.