These mango tartlets appeared in the most recent issue of Everyday Food, along with a few savory recipes that I also hope to try. The best part about the recipe, like most of Everyday Food’s recipes, is how easy it is to put together – you combine brown sugar and rum in a saucepan and let the mixture boil briefly before adding butter and pouring it into the muffin tins, topping with the mango pieces and a circle of puff pastry and baking. The original recipe called for 2 mangoes but I found that I had plenty of fruit from just one to divide among the 6 muffin tins. I also used homemade puff pastry for my tartlets and with any luck I’ll get my act together enough to share that recipe later this week. No worries, though, you could easily use puff pastry from the freezer section at your grocery store if you want to make things easier on yourself.
I was almost certain I was going to love the tartlets; my only slight concern was that the rum might be overpowering but since there were so few ingredients in the recipe, I was hesitant to leave it out. Upon taking my first bite, I realized I’d worried needlessly. These tartlets were fantastic! The fruit softens in the oven (but it’s not at all mushy) and when combined with the sweet caramel-like sauce and the flaky puff pastry, it’s a dessert that is sure to please. These are definitely best served warm from the oven, but if you don’t plan to serve them all immediately, I reheated leftovers in the microwave up to 2 days later (about 30-45 seconds on 60% power) and they were still really good!
By Tracey
Upside-Down Mango Tartlets
adapted from Everyday Food
Ingredients:
- 1 sheet puff pastry, thawed
- 1/2 cup light brown sugar
- 2 tablespoons dark rum
- coarse salt
- 3 tablespoons unsalted butter, cut into pieces
- 1 ripe mango, peeled, pitted and cut into 1/2-inch dice
Directions:
Preheat oven to 400 F. Cut six 3-inch circles from your sheet of puff pastry and place them in the refrigerator. You’ll need a jumbo muffin pan (with 6 wells) to make the tartlets but no need to grease it.
In a small saucepan, combine the brown sugar, rum and a pinch of salt. Bring the mixture to a boil over medium-high heat and let boil for 1 minute. Add the butter and stir until it melts completely. Divide this sugar mixture evenly among the jumbo muffin tins, placing about 4 teaspoons in the bottom of each. Divide the diced mango among the cups and finally, top each with one of the puff pastry circles.
Bake until the pastry is golden brown and puffed and the juices are bubbling, about 20-25 minutes. Remove the pan from the oven and let cool on a wire rack for 15 minutes. Then, run a small knife around the edges of the pastries to loosen them. Invert a rimmed baking sheet and put it on top of the pan and then quickly flip both pans to release the tartlets onto the baking sheet. Serve warm.
