Mango Tarte Tatin

By KeyIngredient

The Tatin sisters invented a rustic apple pastry at the Hotel Tatin in France in the late 19th century, using a cast iron frying pan. This one is inspired by theirs but instead of using puff pastry for the single crust we make something far more delicious—a buttery crust spiked with rum and studded with macadamia nuts. Use whatever rum is readily available—white, golden, black or even spiced.

Ingredients

• CRUST
• 1/2 cup (125 mL) roasted and salted macadamia nuts
• 1 cup (250 mL) all-purpose flour (do not use cake and pastry flour)
• 1/4 cup (60 mL) icing sugar
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) cold unsalted butter, cut into 12 to 16 pieces
• 2 to 3 tbsp (30 to 45 mL) rum
• 1/2 tsp (2 mL) pure vanilla extract
• FILLING
• 4 to 5 mangoes, ripe but not mushy
• 1 tbsp (15 mL) freshly squeezed lime juice
• 3 tbsp (45 mL) unsalted butter
• 1/2 cup (125 mL) granulated sugar
• 2 tbsp (30 mL) white or dark rum

Preparation

Step 1

1 Pulse nuts in food processor until finely chopped but with some larger pieces still visible; remove and set aside.

2 Pulse (or use a swift “on and off ”) flour with icing sugar and salt until mixed. Add butter all at once. Pulse in butter until mixture resembles coarse crumbs. Stir 2 tbsp (30 mL) rum with vanilla; sprinkle over fl our mixture; pulse briefl y to mix in. Add nuts; pulse just enough to distribute evenly.

3 Avoiding blades, gather and squeeze together a small handful of crumbs. If a somewhat firm ball forms, continue. Otherwise pulse in 1 more tbsp (15 mL) of rum. Turn crumbs out onto a piece of plastic wrap. Use edges of wrap to help gather crumbs into a ball; fl atten into a disc. Wrap up and let stand at room tem perature while proceeding with mangoes. (Pastry can be refrigerated for up to a day; bring to room temperature before rolling out.)

4 Peel mangoes using a vegetable peeler; cut fl esh into long ¾-inch-thick (2-cm) slices. Cut off smaller pieces from flat pit; add to slices. There should be 6 cups (1.5 L); discard pits. Toss mangoes with lime juice.

5 In a large 9.5- to 10-inch (23- to 25-cm) —top measure—skillet capable of going into oven, melt butter over medium to medium-high heat. Sprinkle in sugar; top with mango slices and rum. Level mango slices in the pan with a spatula. Cook without stirring for 10 to 12 minutes. If bubbling liquid is thicker and somewhat golden (like a caramel), remove from heat. Or continue until bubbling liquid is golden, but not dark brown.

6 Meanwhile, preheat oven to 400°F (200°C). On a lightly floured surface or between wax paper sheets, roll out dough into a 10-inch (25-cm) circle.

7 Drape crust over hot mangoes, tucking in edges. Bake in oven centre for 25 minutes or until crust is golden.

8 Remove tarte from oven. Let cool for 5 minutes to allow crust to become crisp. Loosen edges with tip of a knife. Choose a heatproof round platter or plate capable of holding tarte flat. Place upside down over crust in pan. Invert tarte onto plate; replace any fruit that sticks in pan. Cool; do not cover.

9 Additional very coarsely chopped macadamia nuts can be scattered over wedges as they are served. Tarte is best served on day it is made.

Serves 6 to 8