Mango Tarte Tatin

Name: Mango Tarte Tatin
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 egg yolk; 59 milliliters granulated sugar; 355 milliliters granulated sugar; 6 servings Ice water, if necessary; 1 teaspoons kosher salt; 4 ripe but firm mangoes, peeled; 4 Tbsps (1/2 stick) unsalted butter; 8 Tbsps (1 stick) unsalted butter, cubed and chilled

Mango Tarte Tatin might be just the dessert you are searching for. One portion of this dish contains around 2g of protein, 24g of fat, and a total of 502 calories. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, butter, granulated sugar, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Special equipment: 6 ramekins

Equipment you will use

Ramekin

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In the food processor (or, alternatively, in a bowl), blend the flour, sugar and salt.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add the butter and pulse to blend (or mix in with your fingers) until the mixture is crumbly.

Ingredients you will need

Butter

Add the yolk, blend it in. If the dough does not hold together when pressed between 2 fingers, add the ice water, 1 tablespoon at a time, until it does. Turn the dough onto a lightly floured flat surface. Knead the dough until smooth, flatten it and wrap in plastic. Refrigerate.

Ingredients you will need

Water

Dough

Wrap

Egg Yolk

Put the mangoes on a flat surface and, one by one, hold the mangoes upright and cut one slice off each "side". It's like quartering apples only you are avoiding the large pit in the center of each mango. Make each slice as deep as you can to extract the maximum flesh from each mango. Slice the smaller piece off the top and bottom of each fruit as well.

Ingredients you will need

Extract

Mango

Apple

Fruit

In a skillet over low heat, melt the sugar until it becomes golden brown.

Ingredients you will need

Sugar

Equipment you will use

Frying Pan

Add the butter (it will bubble up).

Ingredients you will need

Butter

Remove the skillet from the heat and pour equal amounts of the caramelized sugar mixture into each ramekin. Divide the mango pieces among the ramekins and press the fruit into the caramel sauce.

Ingredients you will need

Caramel Sauce

Fruit

Mango

Sugar

Equipment you will use

Ramekin

Frying Pan

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. Tuck the dough edges inside the ramekins so it covers the fruit. It is as if you are tucking the fruit into a pastry bed.

Ingredients you will need

Dough

Fruit

Roll

Equipment you will use

Ramekin

Place the ramekins on a sheet pan and into the center of the oven and bake until the pastry browns, 15 to 18 minutes.

Equipment you will use

Oven

Ramekin

Frying Pan

Remove the ramekins from the oven and allow it to cool for 10 minutes.

Equipment you will use

Ramekin

Oven

Unmolding: Don't be afraid of failure. A tarte tatin is nice when imperfect!

Place a plate over the pastry topping and flip the tart on to the plate. You can do it!

Pour the reserved caramel back over the tart. If any fruit remains in the bottom of the skillet, simply dislodge it and insert it any fruit gaps before serving.

Ingredients you will need

Caramel