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Mango Tarte Tatin
By Chef Bobby Flay


1 1/2 cups All-Purpose Flour
1 tablespoon Sugar
6 tablespoons Unsalted Butter cold and cut into pea size bits
1 large Egg lightly beaten with 1 cup Water

Mango Filling

3 Organic Mango firm but ripe
1 cup Sugar
6 tablespoons Unsalted Butter


To prepare the pastry combine the flour and sugar in the bowl of an electric mixer and turn the motor to the lowest speed. Add the butter and mix until the consistency of coarse meal. Drizzle in just enough egg mixture to hold the dough together and discard the rest. Cover the dough with plastic wrap and refrigerate for at least 2 hours.

Roll out the chilled dough to a 9 inch round, wrap in plastic, and refrigerate while preparing the mangoes.

Preheat the oven to 350°F.

To prepare the filling, peel the mangoes and cut into 1 inch slices.

In a 9 inch ovenproof skillet over medium-hight heat, melt the butter and sugar and cook to a very light caramel syrup, about 5 minutes. Arrange the mango slices over the syrup in a pinwheel pattern and cook for 5 minutes, or until the caramel turns medium brown.

Place the skillet in the oven and bake for 10 minutes. Cover the mango slices with the dough and bake for 15 - 20 minutes, or until the crust is golden brown. Remove from the oven, let the tart rest for 2 minutes, then invert it onto a serving platter.