- 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
- 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.