Mango Tart Tatin Recipes

MANGO TART TATIN

Steps:

• 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.

MANGO TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a large bowl, beat the egg.
• Add the butter and sugar, and mix.
• Add the flour and mix until combined. The dough will be crumbly in your hand.
• Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
• NOTE: Freeze and save remaining pie crust crumble for later.
• Prick the crust with a fork to prevent it from puffing up in the oven.
• Bake the crust for 30-40 minutes, or until golden brown.
• On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
• Remove the meat from the sides and thinly slice.
• In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
• Transfer the yogurt mixture to the cooled tart crust.
• Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
• Chill the fruit tart for at least an hour.
• Enjoy!

MANGO TARTE TATIN

Steps:

• Unroll the puff pastry, place on a baking sheet and chill for 30 minutes.
• Preheat oven to 200 °C/400 °F. Melt butter in a small pan, sprinkle in the sugar and allow to melt over low heat. Increase heat and, when mixture turns golden, pour immediately into a 25 cm tart tin.
• Starting at the outside edges of the tin, arrange mango in a circle over caramel, overlapping slices slightly.
• Carefully lay the chilled pastry over fruit, tucking the edges down inside the tin. Prick top of pastry with a fork, place tin in the oven and bake for 15 minutes.
• Leave to rest for 5 minutes before inverting the tart o a serving plate. Sprinkle with pine nuts and serve.
• Enjoy!