Best Gramercy Taverns Mango Tatin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MANGO TARTE TATIN



Mango Tarte Tatin image

Provided by Alex Guarnaschelli

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 1/4 cups all-purpose flour, plus additional for rolling
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cubed and chilled
1 egg yolk
Ice water, if necessary
4 ripe but firm mangoes, peeled
1 1/2 cups granulated sugar
4 tablespoons (1/2 stick) unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • In the food processor (or, alternatively, in a bowl), blend the flour, sugar and salt. Add the butter and pulse to blend (or mix in with your fingers) until the mixture is crumbly. Add the yolk, blend it in. If the dough does not hold together when pressed between 2 fingers, add the ice water, 1 tablespoon at a time, until it does. Turn the dough onto a lightly floured flat surface. Knead the dough until smooth, flatten it and wrap in plastic. Refrigerate.
  • Put the mangoes on a flat surface and, one by one, hold the mangoes upright and cut one slice off each "side". It's like quartering apples only you are avoiding the large pit in the center of each mango. Make each slice as deep as you can to extract the maximum flesh from each mango. Slice the smaller piece off the top and bottom of each fruit as well.
  • In a skillet over low heat, melt the sugar until it becomes golden brown. Add the butter (it will bubble up). Remove the skillet from the heat and pour equal amounts of the caramelized sugar mixture into each ramekin. Divide the mango pieces among the ramekins and press the fruit into the caramel sauce.
  • Roll the dough on a floured surface (or, alternatively, between 2 pieces of waxed paper) and cut out circles that fit the tops of the ramekins. Tuck the dough edges inside the ramekins so it covers the fruit. It is as if you are tucking the fruit into a pastry bed.
  • Place the ramekins on a sheet pan and into the center of the oven and bake until the pastry browns, 15 to 18 minutes. Remove the ramekins from the oven and allow it to cool for 10 minutes.
  • Unmolding: Don't be afraid of failure. A tarte tatin is nice when imperfect! Place a plate over the pastry topping and flip the tart on to the plate. You can do it! Pour the reserved caramel back over the tart. If any fruit remains in the bottom of the skillet, simply dislodge it and insert it any fruit gaps before serving. Serve warm with ice cream or a dollop of sour cream.

MANGO TART TATIN



Mango Tart Tatin image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 6 servings

Number Of Ingredients 10

2 cups all purpose flour
5 ounces unsalted butter
1 egg yolk
3 tablespoons powdered sugar
1/2 teaspoon salt
4 to 6 tablespoons cold water
1 cup sugar
1/2 cup water
3 large mangoes, not too ripe
2 tablespoons melted butter

Steps:

  • Make pastry dough by placing flour, butter, egg yolk, powdered sugar, and salt in food processor and pulsing until texture resembles a course meal. Add water tablespoon by tablespoon. Assemble dough into small ball, wrap in plastic film and flatten to 1-inch circle. Chill for 30 minutes.
  • Roll out dough and cut into 4 1/4-inch rounds and let chill for another 30 minutes.
  • Preheat oven to 400 degrees.
  • Make caramel in non-reactive pan with sugar and water. Heat 6 (5-inch) cast iron blini pans, or 6 (8-ounce) ramekins in the oven.
  • When sugar and water is a warm amber color, place pan in bowl of cold water to stop cooking. Pour caramel into hot pans, and fill with mango slices. Brush mango slices with melted butter. Prick pastry rounds with fork and place on top of mangoes. Bake in a 400-degree oven for 25 minutes or until pastry is browned.

GRAMERCY TAVERN GINGERBREAD



Gramercy Tavern Gingerbread image

The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative-wonderfully moist and spicy.

Provided by Claudia Fleming

Categories     Cake     Egg     Ginger     Brunch     Dessert     Bake     Christmas     Winter     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 19

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
Special equipment:
a 10-inch (10- to 12-cup) bundt pan
Accompaniment:
unsweetened whipped cream

Steps:

  • Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
  • Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
  • Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
  • Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
  • Serve cake, dusted with confectioners sugar, with whipped cream.

Related Topics