Smoky Honey Habanero Mango Ricotta Upside-Down Tarts

Directions

1. Heat the oven to 400°F. Line a sheet pan with a silicone baking mat — the honey caramelizes hard, and a mat releases where parchment glues down.

2. Cut the puff pastry sheet into 6 even rectangles, about 3 x 4.5 inches. Return them to the fridge until you need them.

3. On the lined pan, drizzle a ½ Tbsp line of honey for each tart, spacing the six well apart. Fan 6–8 mango slices over each line of honey.

4. Sprinkle each mound with about ¼ tsp Smoky Honey Habanero Seasoning. This is the tart's main hit of heat, so do not be shy.

5. Top each mound with a heaping tablespoon of ricotta.

6. Lay a pastry rectangle over each mound and press the edges down against the pan to seal around the filling. Crimp with a fork.

7. Brush the tops with egg wash.

8. Chill the assembled tarts on the pan: 10 minutes in the freezer, or 20 in the fridge. This firms the butter back up so the pastry puffs instead of spreading.

9. Bake 22–28 minutes, until the pastry is deep golden and cooked through underneath.

10. Working quickly while everything is still warm and the honey is fluid, slide a thin metal spatula under each tart and flip it mango-side up onto a plate or rack. The honey is hot and sticky, so take your time with the handoff.

11. Cool at least 10 minutes, then dust with powdered sugar, if using, and serve.