Mango Tart Tatin - flour

Method

• Make pastry dough by placing flour, butter, egg yolk, powdered sugar, and salt in food processor and pulsing until texture resembles a course meal.
• Add water tablespoon by tablespoon.
• Assemble dough into small ball, wrap in plastic film and flatten to 1-inch circle.
• Chill for 30 minutes.
• Roll out dough and cut into 4 1/4-inch rounds and let chill for another 30 minutes.
• Preheat oven to 400 degrees.
• Make caramel in non-reactive pan with sugar and water.
• Heat 6 (5-inch) cast iron blini pans, or 6 (8-ounce) ramekins in the oven.
• When sugar and water is a warm amber color, place pan in bowl of cold water to stop cooking.
• Pour caramel into hot pans, and fill with mango slices.
• Brush mango slices with melted butter.
• Prick pastry rounds with fork and place on top of mangoes.
• Bake in a 400-degree oven for 25 minutes or until pastry is browned.