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Categories:Viewed: 40 - Published at: 9 years ago
Ingredients
- 1 1/4 cups all-purpose flour, plus additional for rolling
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, cubed and chilled
- 1 egg yolk
- Ice water, if necessary
- 4 ripe but firm mangoes, peeled
- 1 1/2 cups granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 6 ramekins
Method
- Preheat the oven to 350 degrees F.
- In the food processor (or, alternatively, in a bowl), blend the flour, sugar and salt.
- Add the butter and pulse to blend (or mix in with your fingers) until the mixture is crumbly.
- 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.
- 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.
- In a skillet over low heat, melt the sugar until it becomes golden brown.
- Add the butter (it will bubble up).
- 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.
- 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.
- Place the ramekins on a sheet pan and into the center of the oven and bake until the pastry browns, 15 to 18 minutes.
- Remove the ramekins from the oven and allow it to cool for 10 minutes.
- 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.
- Serve warm with ice cream or a dollop of sour cream.
