Shortcrust Pastry Recipe

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There are few treats quite as delicious as a nice, shortcrust pastry. Get a shortcrust pastry recipe with help from the owner of the acclaimed Chef Allen’s and a James Beard Award recipient in this free video clip.

Part of the Video Series: Regional Recipes
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Video Transcript

Hi, I'm Chef Allen Susser. Welcome Allied Kitchen and Bath. We're going to do a mango tarte tatin here. Mangoes are my favorite, they grow all over Fort Lauderdale and Broward county and the place is dribbling with mangoes, so, that's really what I want to do is bring some mango flavor to you. This mango tarte tatin start actually in the pan. A mango tarte tatin is a warm cooked mango dessert. That's what it is. A tarte tatin is a take off on an apple tarte tatin which is classic French dessert. So, we've got some butter and some brown sugar. I'm going to add that and we're going to cook that through, 'till it sorts of make the sauce and caramelize this. To add to that as well, we're going to add in a little bit of citrus, so we're going to add a little bit of tartness, little lime juice and get that cooking. And also, a little bit of ginger, fresh ginger for this. So, we've got a lot of flavor. Mangoes and ginger, great. A little bit of that sweetness going on, it's going to really work very nicely and it's what we want to have. So, we've got that sauce going on; we're going to let, turn the heat down to low so it just gets the chance to simmer there for a few minutes and cooking and caramelizing. Now, we're going to jump over to our mango. On the mango, here's what we're going to do and we're actually going to peel this mango. So, this tarte tatin gets big chunks of mango. So, I'm going to peel the skin; beautiful, nice solid flesh; sweet aromatic tropical. You've got to try mangoes. Mangoes are one of my favorites and when this is cook with the brown sugar and ginger, there's just some wonderful flavors going on here. So, cutting this through, peeling it whole; okay; we're going to take that aside and then, we're going to turn this and get a nice cheek of mango. Turn it around and get another cheek of mango. Okay. So, now, here's what I'm going to do, is take this mango and slice it through and fan it. Now, this fan is what I'm going to put into here. So, I'm going to put this mango face down right into the fan so you get a little fan going on. I'm going to take the other mango half and do the same thing. And place it in and then just scoop that around. So we've got some beautiful mango sitting on the pan. I'm just going to arrange this because this is going to be sort of upside down. So, what we want to do is let that run both ways. Okay. So, that's going to sit in there. I'm going to put a pinch of salt on this just to add some possess. In baking, very often you have a little pinch of salt to bring up the flavor. Even the sweetness is a natural connection on that. So, that, we're going to let this cook down a little bit. As we cook that down, what we want to do is come over and make our pastry topping for that. So, for our pastry, the short pastry, we're going to add some flour to the bowl. And we also have some soft butter, soften butter cut in pieces into the bowl. We're going to mix that around; a little bit of salt, a little bit of sugar to sweeten it. Okay. Then, we're going to break this up, breaking up the pieces, just mixing, mixing 'till it get little crumbly. Okay. As you can see, it starts to get little crumbly, that's what we want to do. And then, I'm going to add just a little bit of water just to bring it down up to the paste. Great. Just a little bit because you can't take out anymore of it. Okay. And we mix that and set that. So, when this all come together, we put that into our Ziploc bag, put it into the refrigerator for a little bit and I have my, my piece here that I set up already. It should probably take about 15 to 20 minutes to solidify with the butter. Okay. So, again, just a little bit of flour on this and kind of, this is a handmade; okay, so this is going to be really delicious, just making sure that it's not sticking. We're going to just crunch this out and just set that up 'cause this is going to go over the pan and then go into the oven. So, we're going to set that just a little thinner. Actually, if you wanted to, you can also use a, a traditional puff pastry. But here, we're doing a short pastry for this dessert on the mango. Okay. So, here you've got that all settled up. Place that over the pan, just like that. Okay. I'm going to put just a little bit of water on top. This is going to go into 350 oven for about 20 minutes and it's going to be delicious. Mango tarte tatin, you wait and see. Okay. So, we've got our mango tarte tatin. This actually is an upside down cake. So, what we do is turn it and flip at the same time. There you go. And it comes right out. This is flavors of mango; this is delicious. Mango tarte tatin, you're going to love it, you got to try it at home.

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