WORLD RECIPE: TART TATIN

14 Abr WORLD RECIPE: TART TATIN

Tarte Tatin, for those who may not be familiar with it, is a French dessert that is said to have originated from a mistake made by one of its creators, Stéphanie Tatin. She accidentally overcooked some apples and, to avoid wasting them, covered them with shortcrust pastry, baked them, and then flipped them, creating the most well-known upside-down tart in French gastronomy. Variations of the original recipe have since emerged, featuring other base fruits such as peaches, pears, apricots, and mango, among many others.

Ingredients:

For the shortcrust pastry:

– 150 grams of all-purpose flour

– 75 grams of cold unsalted butter

– A pinch of salt

– 40 ml of water

For the caramel:

– 100 grams of sugar

– 30 grams of butter

For the mango filling:

– 2 ripe mangoes

Instructions:

For the shortcrust pastry: create a well with the all-purpose flour and place the diced cold butter and a pinch of salt in the center.

Pinch the butter into the flour to combine it and obtain a sandy mixture.

While mixing, add water until you form a homogeneous dough that doesn’t stick to your fingers. Wrap the dough in plastic wrap and refrigerate until needed.

For the caramel: melt the butter and sugar in a saucepan and cook it over medium heat while stirring until you achieve a light caramel.

For the mango filling: peel the mangoes and cut each one into 8 pieces. Preheat the oven to 180°C (356°F) with both top and bottom heat.

Line a round baking dish with parchment paper, cover the bottom with the light caramel, and place the mango pieces on top.

Roll out the shortcrust pastry to form a disc slightly larger than the dish. Cover the mangoes with the pastry, sealing the edges securely. Prick the entire surface with a fork.

Bake at 180°C (356°F) for 20-25 minutes or until the pastry is lightly browned.

Unmold the tart once it has cooled down, flipping it onto a plate.