| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 666 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 4 g |
| Sugar | 89 g |
| Protein | 5 g |
| Cholesterol | 85 mg |
| Sodium | 164 mg |
Reviews
If you like mango, then this is AWESOME! The caramel and mango flavor just sing in harmony. I was afraid that it might be alittle sweet so I put a scant sprinkle of salt on the crust. For those of you that could not get the caramel to work…you cooked it too long and/or on too high of heat. Caramel is not for the impatient. Take your time and it will come out beautiful.
I have yet to try one of Alex’s recipes that was not to die for. She is a culinary genius!!!! Someday I hope to make the trip to Butter. At least dream about it!
I have yet to try one of Alex’s recipes that was not to die for. She is a culinary genius!!!! Someday I hope to make the trip to Butter. At least dream about it!
This recipe does not match the recipe prepared on the show. Indivudual serving sizes were prepared that did not require a cast iron skillet put in the oven. I don’t have a skillet like that so I had to be creative and hope it would turn out okay. I prepared the dessert like she did on the show using smaller indivdual containers and baking them in the oven and skipping the cast iron skillet. It turned out just fine. I didn’t like the dessert much. The crust tastes a lot like a sugar cookie, very sweet. The fruit is also very very sweet. It was too rich for my tastes but my family had no complaints. Serving it with the sour cream helps cut some of the sweetness. I will probably make this again some time but decrease the sugar in the crust and filling and maybe look for another recipe. Pie is much easier and much less time consuming.
I tried making this and what a disaster! Alex, why did my carmel turn out rock hard? I made it twice with no luck….help me out!!! This is probably a great recipe but I guess not for me. Sigh. I love this show!
What a mess. I followed this recipe to the T and ended up with crumbs for a crust.