Tart on a Tuesday ~

One day years ago I was browsing baking books at a bookstore and came across a recipe called Mango Tatin, from Claudia Fleming when at Gramercy Tavern.  I made it.  Oooo...sweet Gaia, it was goooooooood.  You can still find it online today by Googling "Claudia Fleming Mango Tatin".  This recipe is a off shoot of that.  There have been many similar recipes such as this, just wander the web.

My babies went to the coast with their dad for the Fourth of July weekend.  Apparently they had pretty good weather and of course, they had a good time.  Sunday evening I found a very nice phone call left by my son on my answering machine saying that he was checking in from the coast, they were having a hard time not eating the salt water taffy they purchased for me.....and that they all loved me.  Mmmm...love.  Talk about timing, it was perfect.  Thank you, Gaia ~ again.  Little reminders.  


I had this tart waiting for them upon their return from the coast. 


Not Mango Tatin coming up.


Tart dough.  French tart dough.  Sable dough.  Take your pick.  Google away and you will find the dough of your choice.   For most tarts I prefer a tart dough that is a dough made without water, instead including an egg.  

1 1/2 c. flour
1/2 c. powdered sugar (or 1/3 c. granulated)
Pinch salt
8 T. butter
1 large egg

• Flour, powdered sugar, salt into a food processor.  Pulse to combine.  
• Add butter, pulse until a fine meal.  Add the egg and pulse until almost combined.  
• Remove dough to a lightly floured counter.  Kneed until smooth, just a few turns.  
• Now, I roll this out at this time and shape it into the tart ring, then put it in the fridge.  It can go in  the fridge for an hour first before rolling out, if you prefer.   If it's a particurally soft or a warm day, I suggest that.  
• Chill tart in the form for half an hour.
• Par-bake at 375 degrees for 15-17 minutes. 

Slice up two mangos of good size.  Peel and slice into 1/4" slices.  Set aside.

Brown sugar goodness ~

1/2 c. brown sugar
2 T. water
2-3 T. butter

• Heat sugar and water in a saute pan on medium low until melted.  Turn heat up to medium and heat until it barely is starting to show small bubbles around the edges.  Add 2 T. butter, melt.  
• Pour half this into the bottom of the par-baked tart shell, spread lightly.
• Arrange mangos in the tart.
• Bake the tart an additional 20 minutes at 375.

I do like a brownish firm crust for some of my tarts, this being one of them.


Whipped cream ~ 

• Easy peasy.  Some heavy whipping cream, about a 1/4 c. 
• Some sugar, about 2T.   
• Some good vanilla. 
• Sprinkle with nutmeg if you desire.

Toodles ~
xoxo