Upside-Down Mini Mango Tarts

4.1

(16)

These individual puff pastry desserts are the cutest.

Prep Time:

10 mins

Total Time:

30 mins

Servings:

6

Our mini mango tarts are individual versions of the classic French upside-down tart or tarte tatin—but we swapped the usual apple for a mango topping because it’s so delicious and makes the tarts easier to make—and more colorful. They’re quick to put together thanks to a few shortcuts: As with our more traditional tarte tatin, we use frozen puff pastry so there is no pie dough to make or crumb crust to form. Making individual tartlets rather than one big tart means the dessert bakes faster, and using a muffin pan for the tartlets means you don’t need any tart rings or other special equipment to make these cute treats.

Directions

Preheat oven; place pastry in refrigerator:

Preheat oven to 400°F. Place puff pastry circles in refrigerator.
Combine brown sugar and rum; add butter:

In a small saucepan, combine brown sugar, rum, and pinch of salt; bring to a boil over medium-high heat. Boil 1 minute, then add butter and stir until completely melted.
Assemble tartlets:

In a jumbo muffin pan, divide sugar mixture among the cups, about 4 teaspoons each. Divide mango among cups and top with pastry.
Bake:

Bake until pastry is golden brown, puffed, and juices are bubbling, 20 to 25 minutes, rotating pan halfway through.
Cool, unmold, and serve:

Let cool on a wire rack, 15 minutes. Run a small knife around edges of pastries to loosen. Place a rimmed baking sheet over pan and quickly invert to release tartlets. Serve warm.