Mango Tart

1. 1

   Using a chef's knife, cut away the flesh on both sides of the pit of each mango. Thinly slice each mango half at an angle. Set aside.

2. 2

   Roll out puff pastry to 1/8-inch thick. If using store-bought pastry, roll each piece to 14 by 11 inches. Using a plate or bowl as a guide, cut out eight 5-inch circles. Transfer to a parchment-lined baking sheet, and cover with plastic wrap. Chill until firm, at least 30 minutes.

3. 3

   Heat oven to 450 degrees.

4. 4

   Remove puff pastry from refrigerator. Working quickly, arrange the mango slices in overlapping circular patterns on pastry rounds, leaving a 1/4-inch border. Be sure to tuck a small piece of mango into the center of each tart. Brush mango slices with melted butter, and sprinkle each tart evenly with about 1 teaspoon sugar.

5. 5

   Bake for 8 to 10 minutes, remove from oven, and carefully flip with a spatula. Return to oven and continue baking for another 8 to 10 minutes, until golden brown. Remove from oven and transfer rounds to a nonflammable surface. Sprinkle each evenly with about 1 teaspoon sugar.

6. 6

   With a handheld kitchen torch, caramelize the top of each tart. Serve warm with ice cream and Mango-Caramel Sauce drizzled around the edges.

No additional tips available.