Caramelized Mango Apple Tarte Tatin
Ingredients
2 large firm-ripe mangos, peeled and cut into thick wedges, about 3 cups
1 medium firm apple, peeled, cored and cut into 12 wedges
1 sheet frozen puff pastry, thawed according to package directions
1/2 cup granulated sugar
2 tbsp water
4 tbsp unsalted butter, cut into pieces
1 tbsp fresh lemon juice
1/2 tsp ground cinnamon
1/4 tsp kosher salt
Plain Greek yogurt or vanilla ice cream, optional for serving
Instructions
- Heat the oven to 400 F. On a lightly floured surface, roll the pastry into an 11-inch circle to fit a 10-inch oven-safe skillet. Prick it a few times with a fork and refrigerate.
- Put the sugar and water in the skillet over medium heat. Cook without stirring until the sugar dissolves and turns medium amber, about 6 to 8 minutes; gently swirl the pan if needed. Do not let it turn dark or smoky.
- Remove from the heat and carefully add the butter, lemon juice, cinnamon and salt; the caramel will bubble. Arrange the apple wedges in the caramel. Return to medium-low heat for 4 minutes, turning once.
- Nestle the mango wedges tightly among the apples. Cook for 2 minutes, then remove from the heat. Let the vigorous bubbling subside for 2 minutes. Cover with the chilled pastry and tuck its edges down around the fruit with a spoon, avoiding the hot caramel.
- Set the skillet on a rimmed baking sheet and bake for 25 to 30 minutes, until the pastry is puffed and deeply golden. Rest for 8 minutes so the caramel thickens slightly, but do not let it cool completely in the skillet.
- Use thick oven mitts and keep the hot handle covered. Place a heatproof serving platter with a rim over the skillet, hold both firmly and invert carefully away from your body. Hot caramel can spill. Lift off the skillet, replace any displaced fruit and serve warm with yogurt or ice cream if desired.
related
Recipes
Cold Smoked Ripe Mango with Mango Pound Cake, Brown Butter Rum Caramel, and Whipped Coconut Cremeux
Baked
Cook Time
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Cuisine
French