Mango tarte tatin

Ingredients:

• 2 cups premium wheat flour
• 140 g butter
• 1 egg yolk
• 3 tablespoons powdered sugar
• 1/2 tsp salt
• 4-6 tablespoons of cold water
• 1 cup of sugar
• 1/2 cup water
• 3 large, not very ripe mangoes
• 2 tablespoons melted butter

Preparation:

1. Prepare shortcrust pastryPlace the flour, butter, egg yolk, powdered sugar, and salt in a food processor. Pulse until crumbs form. Add cold water 1 tablespoon at a time. Form the dough into a small ball, wrap it in plastic wrap, and press it into a 2.5 cm thick circle. Chill for 30 minutes.
2. Roll out the dough and cut out circles with a diameter of 11 cm. Chill them for another 30 minutes.
3. In a non-oxidizing pan, make a caramel using sugar and water. Preheat 6 cast-iron pans (13 cm in diameter) or 6 ramekins (225 ml capacity) in the oven.
4. Preheat oven to 205°C.
   
   When the sugar-water mixture turns amber, place the pan in a bowl of cold water to stop the heating. Pour the caramel into the hot molds and place the mango pieces inside. Brush them with melted butter. Prick the shortcrust pastry circles with a fork and place them on top of the mango.
   
   Bake in the oven at 205°C for 25 minutes, until the dough is golden brown.