Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Upside-Down Mango Tartlets 3.2 (39) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Yield: 6 The classic French caramelized tart is made easier using a muffin pan. Ingredients 1 sheet frozen puff pastry, thawed and cut into six 3-inch circles to fit jumbo muffin pan ½ cup light-brown sugar 2 tablespoons dark rum Coarse salt 3 tablespoons unsalted butter, cut into pieces 2 ripe mangoes, peeled, pitted, and cut into ½-inch dice Directions Preheat oven to 400 degrees. Place puff pastry circles in refrigerator. 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. In a jumbo muffin pan, divide sugar mixture among the cups, about 4 teaspoons each. Divide mango among cups and top with pastry. Bake until pastry is golden brown, puffed, and juices are bubbling, 20 to 25 minutes, rotating pan halfway through. 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. Print