Mango Tatin Delight using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge your taste buds with a tropical twist on a classic French dessert: Mango Tarte Tatin! This delightful dish takes the traditional upside-down tart and gives it a sunny makeover with luscious, caramelized mangoes that dance atop a buttery pastry. Legend has it that Tarte Tatin was born from a kitchen mishap at the Hôtel Tatin in Lamotte-Beuvron, France, where the sisters Tatin accidentally flipped their apple tart. But here, we’re flipping the script with juicy mangoes that are sweet, tangy, and downright irresistible. Plus, the addition of zesty lime makes each bite a refreshing escape to a warm paradise. Perfect for impressing guests or simply treating yourself to a slice of sunshine!
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 1 Pinch(es) Salt
- 60 g Water
- 150 g Granulated sugar
- 400 g Frozen sliced mango
Steps
Shortcrust Pastry
- Add 250 g of flour t55, 125 g of salted butter, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 60 g of water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Refrigerate for at least 30 minutes.
- Setaside the dough in a fridge during 30min.
- Wash the food processor bowl.
Caramelized Mangoes
- Preheat the oven at 180°C.
- Add 150 g of granulated sugar in the food processor bowl.
- Mix manual: 8:00min / 120°C / Speed 1. Filler cap open
- Transfer the content of the food processor bowl in a cake mold.
- Place 400 g of frozen sliced mango on the cake mold.
Baking
- Roll out the chilled shortcrust pastry to a size slightly larger than the cake tin.
- Place the content of the dough on the cake mold.
- Tuck the edges of the pastry down the sides of the tin.
- Cook in the oven at 180°C during 30min.
- Let the tart cool slightly before inverting it onto a serving plate.
- Serve Warm.
