Mango & Fig Tart - Careme Pastry

Mango & Fig Tart

For this recipe you can try other seasonal fruit such as fresh figs or baked peaches topped with roasted flaked almonds.

Serves: 6


  • 375g Carême All Butter Puff Pastry
  • 150ml milk
  • ½ tsp vanilla extract
  • 2 egg yolks
  • 30g caster sugar
  • 10g plain flour sifted
  • 1 egg whisked for eggwash
  • 1 Mango
  • 3 Figs
  • Pure maple syrup to serve
  • Mascarpone and fresh mint to serve
All Butter Puff Pastry


  1. Preheat oven to 200◦C.
  2. Bring milk and vanilla to the boil. Mix together egg yolks and sugar then sifted flour, add the hot milk to egg yolks mixing the whole time.
  3. Transfer the mixture to a clean saucepan on a medium heat, whisking constantly bring to the boil. Remove from heat and pour into a clean bowl, cover the surface with cling wrap to prevent a skin forming. Leave to cool.
  4. Unroll sheet of pastry cut 6 x 12 cm rounds, place on a tray lined with baking paper. Using a 10 cm cutter as a guide place in the centre of the pastry disk and gently depress to mark a border, then use a fork to prick the inner circle, followed by a tablespoon of custard , brush border with eggwash. Chill for 10 minutes.
  5. Bake in an oven 10 mins at 200◦C then reduce the temperature to 160 ˚C bake until pastry is golden brown.
  6. Allow to cool for at least 5 mins then top with skinned and sliced mango cheek or quarter figs. Finish with a dollop of mascarpone and a drizzle of pure maple syrup, scatter with some sliced fresh mint.
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