Delve into this tropical twist on a basic 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 massive mango (450 grams), peeled and lower into ¼-inch-thick slices
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On a calmly floured piece of parchment paper, roll Tough Puff Pastry right into a 12×11-inch rectangle (about ¼ inch thick). Lower a 9-inch circle in dough, reserving extra for an additional use. Evenly dock floor of dough circle. Lower 3 (3-inch) slits in heart of circle. Switch dough circle on parchment to a baking sheet; refrigerate.
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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 often, till sugar turns a deep amber colour, about4 minutes, watching rigorously. Take away skillet from warmth; stir in butter, vanilla, lemon juice, and salt till nicely mixed. Let cool for 15 to twenty minutes.
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Preheat oven to 375°F (190°C).
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Prepare mango slices in backside of skillet to utterly cowl caramel, overlapping as wanted. Place chilly dough circle on mango, urgent edges of dough inside skillet to totally cowl mango.
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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.
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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
- â…“ cup (80 grams) ice water
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Freeze chilly butter till agency, 15 to twenty minutes.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat chilly butter, flour, and salt at low velocity simply till butter is coated with flour. With mixer on low velocity, add â…“ 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 massive items of butter. It’s OK if a number of dry bits stay.)
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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.
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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 no less than 1 hour. (If at any level butter is simply too tender after a fold, wrap dough in plastic wrap, and freeze till butter companies up, checking each 5 minutes).
