Delve into this tropical twist on a classic French dessert, the tarte tatin.The mango deepens in flavor as it bakes into the salty-sweet caramel and melds into the buttery pastry—heavenly! Mango Tarte Tatin Print Recipe Pin Recipe Makes 1 (9-inch) tart Ingredients  Rough Puff Pastry (recipe follows)½ cup (100 grams) granulated sugar3 tablespoons (42 grams) unsalted butter, cubed and room temperature1 teaspoon (4 grams) vanilla extract½ teaspoon (2.5 grams) fresh lemon juice¼ teaspoon kosher salt1 large mango (450 grams), peeled and cut into ¼-inch-thick slices InstructionsOn a lightly floured piece of parchment paper, roll Rough Puff Pastry into a 12x11-inch rectangle (about ¼ inch thick).Cut a 9-inch circle in dough, reserving excess for another use.

Evenly dock surface of dough circle.Cut 3 (3-inch) slits in center of circle.Transfer dough circle on parchment to a baking sheet; refrigerate.Sprinkle sugar evenly in bottom of a 9-inch cast-iron skillet.

Cook over medium-high heat, without stirring, until sugar begins to melt.Using a rubber spatula, gently stir sugar around sides of skillet.Cook, stirring occasionally, until sugar turns a deep amber color, about4 minutes, watching carefully.

Remove skillet from heat; stir in butter, vanilla, lemon juice, and salt until wel

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