Mango Tarte Tatin - Recipe from Scratch

      Explore this tropical variation of the classic French dessert, tarte tatin. As the mango bakes into the salty-sweet caramel, it takes on a richer flavor and blends wonderfully with the buttery pastry—pure bliss!

      **Yields 1 (9-inch) tart**

      **Rough Puff Pastry (recipe to follow)**

      - ½ cup (100 grams) granulated sugar

      - 3 tablespoons (42 grams) unsalted butter, cubed and at room temperature

      - 1 teaspoon (4 grams) vanilla extract

      - ½ teaspoon (2.5 grams) fresh lemon juice

      - ¼ teaspoon kosher salt

      - 1 large mango (450 grams), peeled and sliced into ¼-inch-thick pieces

      On a lightly floured sheet of parchment paper, roll the Rough Puff Pastry into a 12x11-inch rectangle (approximately ¼ inch thick). Cut out a 9-inch circle from the dough, setting aside the excess for other use. Dock the surface of the dough circle evenly. Make 3 (3-inch) slits in the center of the circle. Transfer the dough circle on parchment to a baking sheet and refrigerate.

      Evenly sprinkle the sugar in the bottom of a 9-inch cast-iron skillet. Cook over medium-high heat without stirring until the sugar starts to melt. Using a rubber spatula, gently stir the sugar around the edges of the skillet. Continue cooking, stirring occasionally, until the sugar achieves a deep amber hue, taking about 4 minutes and watching it closely. Remove the skillet from the heat and mix in the butter, vanilla, lemon juice, and salt until fully combined. Allow it to cool for 15 to 20 minutes.

      Preheat the oven to 375°F (190°C). Layer the mango slices in the skillet to cover the caramel completely, overlapping them as necessary. Place the chilled dough circle over the mango, pressing the edges down into the skillet to fully encase the fruit. Bake until the pastry is puffed and golden brown, around 30 minutes. Let the tart cool in the skillet on a wire rack for 5 minutes. Carefully invert the tart onto a serving plate and enjoy warm or at room temperature.

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      **Rough Puff Pastry**

      **Yields 1 (9-inch) crust**

      - ¾ cup plus 1 tablespoon (184 grams) cold unsalted butter, cubed

      - 1½ cups (188 grams) all-purpose flour

      - 1½ teaspoons (4.5 grams) kosher salt

      - ⅓ cup (80 grams) ice water

      Freeze the cold butter until firm, about 15 to 20 minutes. In the bowl of a stand mixer equipped with the paddle attachment, mix the cold butter, flour, and salt at a low speed until the butter is coated in flour. With the mixer still on low, gradually add ⅓ cup (80 grams) of ice water in a steady stream, mixing just until the dough comes together—about 1 minute—pausing to scrape down the bowl and paddle, and turning the dough to ensure it hydrates evenly. (Large butter pieces are acceptable, and it's fine if some dry bits remain.)

      Transfer the dough to a lightly floured surface and roll it into a 9-inch square. Wrap it in plastic wrap and refrigerate for 45 minutes to 1 hour.

      On a lightly floured surface, roll the dough into an 18x10-inch rectangle, adding flour to the surface and top of the dough as needed. Fold the dough into thirds like a letter. Rotate the dough 90 degrees and roll it out into an 18x10-inch rectangle again, then fold it in thirds like a letter. Repeat this process for a third and final turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (If the butter becomes too soft at any point after a fold, wrap the dough in plastic wrap and freeze it until the butter firms up, checking every 5 minutes).

      We’d love to hear your feedback!