• Main
  • Recipes
  • Mango Tarte Tatin (Alexandra Guarnaschelli) Recipe

Mango Tarte Tatin (Alexandra Guarnaschelli) Recipe

Posted by
Rate It!
Mango Tarte Tatin (Alexandra Guarnaschelli)
Add your photo!
Ingredients
10
Count
Nutrition
2086
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In the food processor (or, alternatively, in a bowl), blend the flour, sugar and salt. Add the butter and pulse to blend (or mix in with your fingers) until the mixture is crumbly. Add the yolk, blend it in. If the dough does not hold together when pressed between 2 fingers, add the ice water, 1 tablespoon at a time, until it does. Turn the dough onto a lightly floured flat surface. Knead the dough until smooth, flatten it and wrap in plastic. Refrigerate.
  3. Put the mangoes on a flat surface and, one by one, hold the mangoes upright and cut one slice off each side . It's like quartering apples only you are avoiding the large pit in the center of each mango. Make each slice as deep as you can to extract the maximum flesh from each mango. Slice the smaller piece off the top and bottom of each fruit as well.
  4. In a skillet over low heat, melt the sugar until it becomes golden brown. Add the butter (it will bubble up). Remove the skillet from the heat and pour equal amounts of the caramelized sugar mixture into each ramekin. Divide the mango pieces among the ramekins and press the fruit into the caramel sauce.
  5. Roll the dough on a floured surface (or, alternatively, between 2 pieces of waxed paper) and cut out circles that fit the tops of the ramekins. Tuck the dough edges inside the ramekins so it covers the fruit. It is as if you are tucking the fruit into a pastry bed.
  6. Place the ramekins on a sheet pan and into the center of the oven and bake until the pastry browns, 15 to 18 minutes. Remove the ramekins from the oven and allow it to cool for 10 minutes.
  7. Unmolding: Don't be afraid of failure. A tarte tatin is nice when imperfect! Place a plate over the pastry topping and flip the tart on to the plate. You can do it! Pour the reserved caramel back over the tart. If any fruit remains in the bottom of the skillet, simply dislodge it and insert it any fruit gaps before serving. Serve warm with ice cream or a dollop of sour cream.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2085.85 Kcal (8733 kJ)
Calories from fat 1656.48 Kcal
% Daily Value*
Total Fat 184.05g 283%
Cholesterol 513.18mg 171%
Sodium 215.28mg 9%
Potassium 469.71mg 10%
Total Carbs 111.8g 37%
Sugars 89.69g 359%
Dietary Fiber 5.26g 21%
Protein 8.06g 16%
Vitamin C 80.6mg 134%
Vitamin A 2.3mg 75%
Iron 0.4mg 2%
Calcium 87.5mg 9%
Amount Per 100 g
Calories 384.76 Kcal (1611 kJ)
Calories from fat 305.56 Kcal
% Daily Value*
Total Fat 33.95g 283%
Cholesterol 94.66mg 171%
Sodium 39.71mg 9%
Potassium 86.64mg 10%
Total Carbs 20.62g 37%
Sugars 16.54g 359%
Dietary Fiber 0.97g 21%
Protein 1.49g 16%
Vitamin C 14.9mg 134%
Vitamin A 0.4mg 75%
Iron 0.1mg 2%
Calcium 16.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 56.3
    Points
  • 60
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top