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1
Allow 1 piece of puff pastry dough to defrost at room temperature (about 30 minutes).
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2
Place a rack in the middle of oven, and heat to 400 degrees.
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3
Open out the sheet of puff pastry.
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4
On a lightly floured surface, roll it out until it is about 1/8 inch thick.
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5
Cut out a 9-inch circle.
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6
Place on a parchment-covered baking sheet (or a baking sheet covered with greased aluminum foil).
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7
Leaving a 1/4-inch rim, prick the center of the dough all over with the tines of a fork.
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8
With a pastry brush, lightly coat the center of the dough with the milk.
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9
Push 1 tablespoon of the sugar through a coarse sieve to distribute evenly over the center of the dough.
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10
Bake for 5 minutes.
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11
Gently toss the papaya with the lime juice.
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12
Remove the tart shell from the oven, and lay the papaya slices in a spoke pattern on the shell.
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13
Push the remaining 2 tablespoons of sugar through a coarse sieve evenly over the top of the fruit.
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14
Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized.
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15
Remove from the oven, and slide off the baking pan onto a rack.
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16
Cool slightly and serve, or cool completely and reheat slightly just before serving.
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17
Cut into wedges with large kitchen scissors.
