Delve into this tropical twist on a traditional French dessert, the tarte tatin. The mango deepens in taste because it bakes into the salty-sweet caramel and melds into the buttery pastry—heavenly!
Mango Tarte Tatin
Makes 1 (9-inch) tart
- Tough Puff Pastry (recipe follows)
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter, cubed and room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (2.5 grams) recent lemon juice
- ¼ teaspoon kosher salt
- 1 giant mango (450 grams), peeled and lower into ¼-inch-thick slices
-
On a calmly floured piece of parchment paper, roll Tough Puff Pastry right into a 12×11-inch rectangle (about ¼ inch thick). Reduce a 9-inch circle in dough, reserving extra for one more use. Evenly dock floor of dough circle. Reduce 3 (3-inch) slits in heart of circle. Switch dough circle on parchment to a baking sheet; refrigerate.
-
Sprinkle sugar evenly in backside of a 9-inch cast-iron skillet. Prepare dinner over medium-high warmth, with out stirring, till sugar begins to soften. Utilizing a rubber spatula, gently stir sugar round sides of skillet. Prepare dinner, stirring sometimes, till sugar turns a deep amber coloration, about4 minutes, watching rigorously. Take away skillet from warmth; stir in butter, vanilla, lemon juice, and salt till effectively mixed. Let cool for 15 to twenty minutes.
-
Preheat oven to 375°F (190°C).
-
Prepare mango slices in backside of skillet to fully cowl caramel, overlapping as wanted. Place chilly dough circle on mango, urgent edges of dough inside skillet to completely cowl mango.
-
Bake till pastry is puffed and golden brown, about half-hour. Let cool in skillet on a wire rack for five minutes. Fastidiously invert tart onto a serving plate; serve heat or at room temperature.
Tough Puff Pastry
Makes 1 (9-inch) crust
- ¾ cup plus 1 tablespoon (184 grams) chilly unsalted butter, cubed
- 1½ cups (188 grams) all-purpose flour
- 1½ teaspoons (4.5 grams) kosher salt
- ⅓ cup (80 grams) ice water
-
Freeze chilly butter till agency, 15 to twenty minutes.
-
Within the bowl of a stand mixer fitted with the paddle attachment, beat chilly butter, flour, and salt at low pace simply till butter is coated with flour. With mixer on low pace, add ⅓ cup (80 grams) ice water in a gradual, regular stream, beating simply till dough comes collectively, about 1 minute, stopping to scrape sides of bowl and paddle and switch dough to assist hydrate evenly. (There’ll nonetheless be giant items of butter. It’s OK if a couple of dry bits stay.)
-
End up dough onto a calmly floured floor, and roll right into a 9-inch sq.. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
-
On a calmly floured floor, roll dough into an 18×10-inch rectangle, calmly flouring floor and high of dough as wanted. Fold dough in thirds like a letter. Rotate dough 90 levels; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat process for a 3rd and remaining flip. Wrap dough in plastic wrap, and refrigerate for at the least 1 hour. (If at any level butter is simply too gentle after a fold, wrap dough in plastic wrap, and freeze till butter corporations up, checking each 5 minutes).
