sábado, 27 de dezembro de 2008
Cheerful mango tarte tatin
This individual tarte tatins are really delicious and I love to eat and to make them. The use of mango in tatins has been spread all over the world recently and recipes of tatins with mangoes are everywhere. I am used to a recipe by Brazilian chef Carla Pernambuco but today I used a very simple recipe inspired by Bea from the blog La Tartine Gourmande. I like the recipes published by Bea because they are normally not very sweet, lighter and made for small portions for two and maximum four people.
Another simple recipe of mango tarte tatin was published by the The Mango Association an association of producers and importers of mangoes located in the UK.
The blog La Tartine Gourmande also has a very simple (if possible) recipe for puff pastry. I like to make pastries in general and I am quite good at making them, including puff pastry. My mother used to say that I have cold hands. I do have cold hands but I am not so sure that it can make any difference all the time. I trust more my small thin fingers. However, today, I used store bought puff pastry and it was a very bad decision. As I am used to make pastries at home when I decided to buy one it naturally means disappointment the result was beautiful, Per liked it, but the flavor was not the same. The pastry (from Sara Lee) tasted like, honestly, like plastic and was very rubbery. Unless you are the very practical type or hate to make pastries, don't use the ready made store bought pastries, they are not worth at all. I think the store bought pastry can actually ruin your recipe, at least I couldn't enjoy my tartelettes completely, but I ate two of them. The mangoes were ripe and very sweet what made these little tart tatins cheerful.
Individual Mango Tart Tatin
adapted from different sources
3 mangoes not very ripe but not green either
60 grams salted butter
80 grams sugar
Aound 250 grams of puff pastry
Zest of a lime (optional)
Coconut flour (optional)
Set the oven at 200C/375F. Slice the mangoes. In a sauce pan over medium heat melt butter. When butter is melted add sugar and let sugar melt. When sugar is melted add the sliced mangoes and let the fruit cook in the sugar until caramelized. It might take 5 to 10 minutes depending on the amount of fruits you are using.
After the fruit is caramelized transfer the pieces to the bottom of four ramekins or individual tart molds. Set a layer of fruit in each ramekin. Cut circles of puff pastry the same size as the bottom of the ramekin or molds you are using. Cover the fruit with the layer of puff pastry and bake the tarts for 10 minutes and after that reduce the heat to 180C/325F and bake for more 15 minutes until the pastry is cooked and slightly golden.
Remove from pan while still hot and serve it warm with a scope of vanilla ice cream. You can also sprinkle some lemon zest over the tarts. I like mine plain, with nothing but a cup of coffee.
Makes 4 individual tarte tatins