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Mango Tarte Tatin
Makes 8 servings.

1 2/3 cups all purpose flour
2 Tbsps sugar
10 Tbsps (1 1/4 sticks) chilled unsalted butter, cut into pieces
1 large egg
2 Tbsps ice water

2/3 cup sugar
2 Tbsps water
3 Tbsps unsalted butter
7 large mangoes, peeled, pitted, cut into 3/4-inch thick wedges

Whipped cream

Combine flour, sugar and salt in food processor. Add butter and
cut in using on/off turns until mixture resembles coarse meal.
Whisk egg and water in small bowl to blend. Mix in enough of egg
mixture to bind dough (do not form ball). Gather dough into ball.
Wrap in plastic; flatten into disk. Let stand 1 hour at room

Position rack in center of oven and preheat to 450 degrees F. Cook
sugar with 2 Tbsps water in heavy saucepan over medium heat until
sugar dissolves. Brush down sides of saucepan with wet pastry
brush. Increase heat and boil without stirring until syrup turns
deep golden brown. Whisk in butter. Immediately pour into 9-inch
diameter glass pie dish. Arrange mango evenly in dish.

Roll dough out on lightly flourer surface to 1/8-inch thick round.
Place over fruit. Trim edges; press to edge of dish to seal. Bake
until golden brown, about 40 minutes. Place rount heatproof plate
over pie dish. Using oven mitts, quickly invert tart onto plate.
Serve tart warm with whipped cream.


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