Mango tart taten – a detailed recipe for cooking.
Recipe author – Chef Tanya Holland (USA) – Culinary writer, owner of a diner
Time:2 hours one 0 min. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. premium wheat flour
- 140 gr butter
- 1 egg yolk
- 3 tbsp. l powdered sugar
- 1/2 tsp salt
- 4 – 6 tbsp. l cold water
- 1 tbsp. Sahara
- 1/2 tbsp. water
- 3 large, not very ripe mangoes
- 2 tbsp. l melted butter
Recipes with similar ingredients: mango, caramel, shortbread dough, premium flour, icing sugar, eggs
Recipe preparation:
- Make shortcrust pastry in a food processor flour, butter, egg yolk, icing sugar and salt. Beat in pulse mode until crumbs are formed. 1 tablespoon each add cold water. Form a small ball from the dough, wrap it in cling film and squeeze to make a circle 2.5 cm thick. Refrigerate for 30 minutes.
- Roll out the dough, cut out circles of it with a diameter of 11 cm. Refrigerate them for another 30 minutes.
- In a pan with a coating that does not oxidize, cook caramel made from sugar and water. Preheat in the oven 6 cast iron frying pans for pancakes (13 cm in diameter) or 6 ramekins (volume 225 ml.).
- Preheat the oven to 205 ° C. When the mixture of sugar with water becomes amber color, put the pan in a bowl of cold water, to stop the heating process. Pour caramel into hot molds and put slices of mango in them. Lubricate them with melted creamy oil. Chop the shortcrust pastry with a fork and lay on top on mangoes. Bake in the oven at 205 ° C for 25 minutes, until the dough will not brown.
