Mango Tarte Tatin

• 250 g (½ lb) short pastry or puff pastry
• 2 or 3 firm, rather t

Peel and slice the mangoes. Put the sugar and butter in a shallow but sturdy cake tin, or tarte Tatin pan, or a small frying pan that will go in the oven and heat gently until the sugar has melted. Raise the heat, and allow the mixture just to reach caramelization.

Remove from the heat, and arrange the mango slices in the pan. Roll the pastry into a circle, just a little larger than the