Mango tarte tatin
8 servings
45 minutes
Mango Tarte Tatin is an exquisite dessert inspired by the classic French Tarte Tatin, traditionally made with apples. This version uses fragrant mango, adding exotic sweetness and juiciness to the dish. Caramelized mango slices absorb a creamy texture and pair perfectly with crispy puff pastry. A hint of lime zest adds freshness, making the flavor multifaceted. It's the perfect dessert for special occasions that can impress guests with its refined taste and elegant presentation. Served warm, it can be complemented with a scoop of vanilla ice cream for contrasting textures and greater gastronomic harmony.
1
Peel the mangoes, remove the pits. Cut each fruit into 8 pieces. Place the slices in a separate plate. Grate the lime finely and add it to the mango.
- Mango: 2 pieces
- Lime zest: 1 teaspoon
2
In a non-stick aluminum pan, mix sugar and 2 tablespoons of still water, place over medium heat, and heat until the sugar starts to caramelize, about 8-10 minutes. Do not stir the syrup, or it won't achieve a caramel color. Add butter and mix. Cook the caramel for another 2-3 minutes. Remove from heat. Arrange mango slices in a circle on the caramel.
- Sugar: 0.5 glass
- Butter: 2 tablespoons
- Mango: 2 pieces
3
Preheat the oven to 195 degrees.
4
Thaw the puff pastry. Place it on a floured surface and roll it into a circle with a diameter of 25 cm. Trim any excess edges of the dough if necessary.
- Wheat flour: to taste
- Unyeasted puff pastry: 1 piece
5
Place the dough over the mango and fold the edges inward. Press down with a plate to prevent it from rising during baking, and bake in the oven for 15 minutes. Lower the baking temperature to 180 degrees, remove the plate, and continue baking for another 15 minutes. Remove from the oven and let cool slightly. Carefully flip the pie and serve.
- Unyeasted puff pastry: 1 piece
