Upside Down Mango Tart From Vicki Wells, Pastry Chef, Mesa Grill Yield: 4 servings

Wine suggestion A late harvest Sauvignon Blanc has enough sweetness for this but also plenty of acidity so that it stays clean in your mouth.

Financier Batter

• 12 Tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3/4 cup almond flour
• 6 large egg whites
• 1 cup confectioners' sugar

Melt the butter in a small saucepan until it turns a nutty brown color. Transfer the melted butter to a bowl and let cool for 5 minutes.

Combine flour, almond flour, and sugar in a medium bowl. Stir in the unbeaten egg whites with a whisk and whisk until combined. Cover the batter and refrigerate at least 30 minutes.

Mango Topping

• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 1 ripe mango, peeled, pit removed, halved and sliced crosswise into 1/8-inch-thick slices

Preheat oven to 375°F. Place the sugar, water and lemon juice in a medium nonreactive saucepan and cook over medium-high heat until dark, golden brown and caramelized.

Divide the caramel among four 4-inch nonstick tartlet pans. Let cool slightly then arrange the sliced mango on top of the caramel. Spoon the Financier Batter over the mangoes, place the pans on a baking sheet and bake until batter is set and golden brown, about 18-20 minutes. Let the tarts cool for 5 minutes and carefully invert onto a serving plate. Serve with frozen lime or vanilla yogurt or ice cream. Serve warm.