Bananas are layered onto a caramel base, topped with puff pastry then baked in the oven until golden and risen in this fantastic recipe.
- 6 large, firm bananas, halved lengthways
- 230g puff pastry
- 100g golden caster sugar
- 50g butter
- Pinch cinnamon
Preheat the oven to 200C and melt the butter in a 20cm oven proof frying pan. Stir in the sugar and cook over a medium heat for around 5 minutes or until the mix turns into a golden caramel. Cool slightly.
Meanwhile, cut the pastry into a 24cm circle. Arrange the bananas in a circle on the caramel, sprinkle with cinnamon, then top with the pastry circle, tucking the pastry around the bananas to enclose. The tart looks prettiest if you arrange the banana slices in circles. Slice them smaller as you get towards the centre of the circle.
Put the frying pan into the oven and bake for 20-25 minutes or until golden and risen. Cool for 5 minutes. To flip, put a plate over the top of the pan, then quickly flip over, carefully lifting the pan off the tart.