Mango tarte tatin

INGREDIENTS

•     4  ripe mangoes, peeled and sliced   
•     1  cup sugar
•     1  tablespoon water
•     1/4  cup (1/2 stick) butter
•     1  (10 x 15-inch) sheet frozen puff pastry, thawed

 METHOD

      1  Preheat oven to 400F.

      2 Cut mangoes into 2-inch-thick strips. Set aside.

      3 Place sugar and water in a 10-inch cast-iron skillet and cook over medium heat until sugar begins to caramelize, 8 to10 minutes. Add butter and stir to combine. Cook until caramel is golden brown, about 2 minutes more. Remove from heat.

      4 Place mango slices in pan in a circular pattern, overlapping slightly.
  
      5 Place pastry sheet on a floured surface and roll into a 12-inch circle, about 1/8-inch thick. Cut away any excess pastry. Place pastry round over mangoes. Tuck in or trim as needed.

      6 Bake 15 minutes. Reduce heat to 350F and continue baking 15 minutes longer, or until pastry is cooked golden brown. Let cool 1 hour.
Place a plate or tray upside-down on top of the pan and flip both together.