Tatin Au Mango
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g suar
- 50 g butter
- 2 mango (s), fully ripe
- 1 teaspoon lemon juice
For the dough:
- 40 grams sugar
- 50 g butter
- 1 egg (s)
- 50 ml cream
- 125 g flour
- 1 pinch (s) salt
- some flour to roll out
Print Recipe
Pin Recipe Instructions
- Melt the sugar in a pan, brown it and let it froth up once. Pour out the bottom of 4 small tartar molds, each approx. 8 cm in diameter. Let cool down.
- Beat the butter, sugar, egg and cream until frothy. Add the finely sifted flour with the salt and mix everything carefully. Wrap the dough in foil and refrigerate for approx. 30 minutes.
- Peel the mangoes and cut into thin slices. Brush the hardened sugar in the molds with butter, place the mango slices on top like a roof tile. Drizzle with lemon juice.
- Cut the dough into 4 parts and roll out about 2-3 mm thick on a floured work surface so that the dough rings fit into the molds. Cover the mango slices with it and press down a little.
- Bake in the preheated oven at 200 ° C on the lowest rack for about 25-30 minutes. Then fall immediately.
- Serve with a little whipped cream if you like. Tastes best warm.
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