Method:
1. Preheat the oven to 200°C fan-forced. Lightly grease four, small rectangle loose base tart pans . Use the pastry to line the base and sides of the pans. Bake blind for 10 minutes or until the pastry is golden.
2. Combine pecans and maple syrup in a bowl and spoon into the pastry cases.
3. For mango syrup, combine all the ingredients in a small saucepan over medium heat. Simmer until the sugar has dissolved and syrup thickened slightly.
4. Serve the pecan and maple tarts with slices of mango drizzled with mango syrup.