Mango Tarte Tatin
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Special equipment: 6 ramekins Preheat the oven to 350 degrees F
2
In the food processor (or, alternatively, in a bowl), blend the flour, sugar and salt
3
Add the butter and pulse to blend (or mix in with your fingers) until the mixture is crumbly
4
Add the yolk, blend it in
5
If the dough does not hold together when pressed between 2 fingers, add the ice water, 1 tablespoon at a time, until it does
6
Turn the dough onto a lightly floured flat surface
7
Knead the dough until smooth, flatten it and wrap in plastic
8
Refrigerate
9
Put the mangoes on a flat surface and, one by one, hold the mangoes upright and cut one slice off each "side"
10
It's like quartering apples only you are avoiding the large pit in the center of each mango
11
Make each slice as deep as you can to extract the maximum flesh from each mango
12
Slice the smaller piece off the top and bottom of each fruit as well
13
In a skillet over low heat, melt the sugar until it becomes golden brown
14
Add the butter (it will bubble up)
15
Remove the skillet from the heat and pour equal amounts of the caramelized sugar mixture into each ramekin
16
Divide the mango pieces among the ramekins and press the fruit into the caramel sauce
17
Roll the dough on a floured surface (or, alternatively, between 2 pieces of waxed paper) and cut out circles that fit the tops of the ramekins
18
Tuck the dough edges inside the ramekins so it covers the fruit
19
It is as if you are tucking the fruit into a pastry bed
20
Place the ramekins on a sheet pan and into the center of the oven and bake until the pastry browns, 15 to 18 minutes
21
Remove the ramekins from the oven and allow it to cool for 10 minutes
22
Unmolding: Don't be afraid of failure
23
A tarte tatin is nice when imperfect! Place a plate over the pastry topping and flip the tart on to the plate
24
You can do it! Pour the reserved caramel back over the tart
25
If any fruit remains in the bottom of the skillet, simply dislodge it and insert it any fruit gaps before serving
26
Serve warm with ice cream or a dollop of sour cream