Upside
Down Mango Tart
From Vicki Wells, Pastry Chef, Mesa Grill
Yield: 4 servings
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Wine suggestion
A late harvest Sauvignon Blanc has enough sweetness
for this but also plenty of acidity so that it stays clean
in your mouth.
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Financier Batter
- 12
Tablespoons unsalted butter
- 1/2
cup all-purpose flour
- 3/4
cup almond flour
- 6
large egg whites
- 1
cup confectioners' sugar
Melt
the butter in a small saucepan until it turns a nutty brown color.
Transfer the melted butter to a bowl and let cool for 5 minutes.
Combine flour, almond flour, and sugar in a medium bowl. Stir
in the unbeaten egg whites with a whisk and whisk until combined.
Cover the batter and refrigerate at least 30 minutes.
Mango Topping
- 1
1/2 cups granulated sugar
- 1/2
cup water
- 1
teaspoon lemon juice
- 1
ripe mango, peeled, pit removed, halved and sliced crosswise
into 1/8-inch-thick slices
Preheat
oven to 375°F. Place the sugar, water and lemon juice in a
medium nonreactive saucepan and cook over medium-high heat until
dark, golden brown and caramelized.
Divide the caramel among four 4-inch nonstick tartlet pans. Let
cool slightly then arrange the sliced mango on top of the caramel.
Spoon the Financier Batter over the mangoes, place the pans on
a baking sheet and bake until batter is set and golden brown,
about 18-20 minutes. Let the tarts cool for 5 minutes and carefully
invert onto a serving plate. Serve with frozen lime or vanilla
yogurt or ice cream. Serve warm.
