upside-down mango tartlets

the goods:

1 sheet frozen puff pastry, thawed and cut into six 3-inch circles to fit jumbo muffin pan
1/2 cup light-brown sugar
3 tablespoons unsalted butter, cut into pieces
2 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice



Preheat oven to 400 degrees. Place puff pastry circle in refrigerator.



In a small saucepan, combine brown sugar, 2 tablespoons water, and a 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, 25 to 30 minutes.



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