Mango Tatin

Ingredients for 4 servings:

• 100 g sugar
• 50 g butter
• 2 mango(s), fully ripe
• 1 tsp lemon juice
• 40 g sugar
• 50 g butter
• 1 egg(s)
• 50 ml cream
• 125 g flour
• 1 pinch of salt
• some flour for rolling out

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

small mango tarts

Melt the sugar in a pan, brown, and allow to foam once. Pour the mixture into the bottoms of 4 small tart tins, each about 8 cm in diameter. Allow to cool. Beat the butter, sugar, egg, and cream until light and fluffy. Add the finely sifted flour and salt, and mix everything thoroughly. Wrap the dough in cling film and chill for about 30 minutes. Peel the mangoes and cut into thin slices. Brush the solidified sugar in the tins with butter, then arrange the mango slices on top like roof tiles. Drizzle with lemon juice. Cut the dough into 4 pieces and roll out on a floured surface to a thickness of about 2-3 mm, so that the dough rounds fit into the tins. Cover the mango slices with the dough and press down lightly. Bake in a preheated oven at 200°C on the lowest rack for about 25-30 minutes. Then turn out immediately. Serve with whipped cream, if desired. Tastes best warm.