Mango tarte tatin, as delicious and original as it is easy to prepare

Mango tarte tatin, as delicious and original as it is easy to prepare. Tarte Tatin, for those who don’t know it, is a dessert of French origin born, according to what is said, from an oversight of one of its creators, Stéphanie Tatin, who cooked a few apples too much and covered them with dough to avoid wasting them. broken, baked them and turned them over, giving rise to the upside down pie best known of French gastronomy.

From the original recipe were emerging variants with other fruits base giving rise to peach, pear, apricot and mango tarts Tatin, among many others.

He mango is an exotic fruit It occurs more easily in warm and tropical climates. In Spain, we have them available for import throughout the year. However, we are also lucky that in the south of our country there are mango plantations so, during the months of September to November, we can get national mangoes at their best to eat them or use them, for example, in recipes as rich as the mango tarte tatin that I propose on this occasion.

The ideal is serve this cake warm Although cold it is also delicious. Accompanied by a scoop of vanilla ice cream, this dessert becomes a real delicacy.

recipe information

• • Preparation time: 20 minutes

• • cooking time: 35 minutes

• • total time: 55 minutes

• • rations:6

• • Category: dessert

• • type of cuisine: French

• • calories per serving (kcal):339

Ingredients for mango tarte tatin for 6 people

For the shortcrust pastry:

• • 150 g of wheat flour

• • 75g cold unsalted butter

• • 1 pinch of salt

• • 40 ml of water

For the caramel:

• • 100g of sugar

• • 30g butter

For the mango filling:

Necessary utensils

• • 1 low-profile circular mold of 18 cm in diameter

How to make mango tarte tatin

The first thing we have to do is shortcrust pastry. To do this, we put 150 g of previously sifted wheat flour in a bowl, make a kind of volcano with it and put 75 g of diced unsalted butter and 1 pinch of salt inside.

With our hands, we are pinching the butter to dissolve it with the flour until finally obtaining a mixture with a sandy consistency and appearance.

Gradually add 40 ml of water while mixing the dough with one hand. We knead and, when we obtain a smooth, homogeneous mass that does not stick to our fingers, we form a ball with it and reserve it in the refrigerator wrapped in transparent film until use.

Next we are going to do The candy. To do this, we put 100 g of sugar and 30 g of butter in a saucepan, and put it over medium heat. Mix the ingredients while they are cooking. When the caramel turns blond, remove the saucepan from the heat.

Now is the time to get down to the mango filling. At this time, we preheat the oven to 180℃ with heat up and down. Meanwhile, we peel 2 ripe mangoes, remove the central pit and cut the pulp into 8 equal pieces.

Cover a circular mold with a low profile of 18 cm in diameter with baking paper. On the paper we dump all the caramel and spread it all over the base. On the caramel, we arrange all the pieces of mango.

With the help of a rolling pin, we stretched the shortcrust pastry ball that we had reserved until it formed a disk approximately half a centimeter thick and a diameter slightly larger than that of the mold. We cover the mold with the peaches with the dough, making sure that the perimeter of the entire cake is well sealed. Prick the entire surface with a fork so that the steam can escape during cooking.

We put the cake in the oven and cook it at 180 ℃, with heat up and down, for 20-25 minutes or until we see that the dough has turned golden.

Take the tarte tatin out of the oven and, while it is still warm, carefully turn it over onto the plate or dish in which we are going to serve it. After this, we already have this delicious cake ready to put it on the table.

Easy preparation summary

1. 1. For the shortcrust pastry: make a volcano with the wheat flour and put the diced butter and salt inside

1. 1. Pinch the butter to integrate it with the flour and obtain a sandy mixture

1. 1. Add water while mixing until it forms a homogeneous mass that does not stick to your fingers. Wrap the dough in plastic wrap and refrigerate until use.

1. 1. for the caramel: melt the butter and sugar in a saucepan and cook over medium heat while mixing until you get a blonde caramel

1. 1. For the mango filling: Peel and cut each mango into 8 pieces and preheat the oven with heat up and down to 180 ℃

1. 1. Line a circular mold with baking paper, cover the bottom with the blond caramel and place the mango pieces on top

1. 1. Roll out the shortcrust pastry forming a disc slightly larger than the mold. Cover the mangoes with the dough, sealing the entire edge well. Prick the entire surface with a fork.

1. 1. Bake at 180℃ for 20-25 minutes or until the dough is lightly browned

1. 1. Unmold the cake once it has tempered, turning it over with a plate