Mango tartes Tatins

Method

1.  Base line 6 x 8cm individual round tartlet tins with baking paper and grease the sides of the tins with butter. Cut the flesh away in one piece from each side of the 3 mango stones. Make about 10 cuts along three-quarters of the length of each mango cheek, so that the slices are still joined together at the top.
2.  Put the sugar in a large, heavy-based frying pan. Heat very gently until the sugar dissolves and turns brown. Add the butter, then stir with a wooden spoon to combine. Add the mango to the pan, curved side down, and cook for 2-3 minutes, pressing down to fan out the slices (there’s no need to turn them over). Lift the mango into the tins, curved side down, and drizzle with any remaining caramel.
3.  Unroll the pastry and, using the tins as a guide, cut out 6 rounds. Use to top each mango piece. Chill for at least 15 minutes.
4.  Preheat the oven to 220°C/fan200°C/gas 7. Bake for 20-25 minutes until the pastry is puffed up and golden. Carefully invert onto plates – watch out for the hot caramel – and serve with creme fraiche, if you like.