Vietnamese Tarte Tatin

Ingredients

While the original French Tarte Tatin typically uses apples, the Vietnamese version incorporates tropical fruits like mangoes and pineapples. Additionally, we add a touch of Vietnamese spices such as cinnamon and star anise to enhance the flavors. The result is a unique and delicious dessert that combines the best of both culinary traditions. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 ripe mangoes, peeled and sliced 2 ripe mangoes, peeled and sliced
• 1 small pineapple, peeled and sliced 1 small pineapple, peeled and sliced
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• 1 tablespoon lime juice 1 tablespoon lime juice
• Vanilla ice cream, for serving Vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 52g (35g sugars)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter cubes and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a cast-iron skillet or oven-safe pan, melt the brown sugar over medium heat until it caramelizes and turns golden brown.
5. 5.
   Remove the pan from heat and arrange the mango and pineapple slices in a single layer over the caramel.
6. 6.
   Sprinkle the ground cinnamon and star anise over the fruits, then drizzle with lime juice.
7. 7.
   Roll out the chilled dough on a lightly floured surface to fit the size of the pan. Place the dough over the fruits, tucking in the edges.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the fruits are tender.
9. 9.
   Remove from the oven and let it cool for a few minutes. Place a serving plate over the pan and carefully invert the Tarte Tatin onto the plate.
10. 10.
    Serve warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch for the best flavor and texture.
• Pineapple — Use fresh pineapple for a vibrant and juicy taste. Make sure to remove the tough core before slicing.
• Cinnamon and star anise — Grind whole spices for the freshest flavor. Adjust the amount according to your preference.

Tips & Tricks

• For a quicker version, you can use store-bought puff pastry instead of making the crust from scratch.
• Serve the Tarte Tatin warm for the best taste and texture.
• If you don't have a cast-iron skillet, you can use any oven-safe pan.
• Experiment with different fruits such as lychee or dragon fruit for a unique twist.
• Drizzle the Tarte Tatin with a caramel sauce for an extra indulgent treat.

Serving advice

Serve the Vietnamese Tarte Tatin warm with a scoop of vanilla ice cream on top. The combination of the warm caramelized fruits and the creamy ice cream creates a delightful contrast of flavors and textures.

Presentation advice

To present the Tarte Tatin beautifully, place a slice on a dessert plate with the caramelized fruits facing upwards. Add a small dollop of vanilla ice cream on the side and garnish with a sprig of fresh mint or a dusting of powdered sugar.