Who can go past banana and caramel? We have made this classic flavour combination even yummier by adding flaky pastry to the equation. Like an apple Tarte Tatin but a little cheekier, this dessert will definitely impress whoever you serve it to. The soft, sweet bananas are a great contrast to the crunch of the golden pastry. We serve this warm with vanilla-bean ice cream.
Ingredients
| 1 sheet | Puff pastry, thawed |
| ⅔ cup | Caster sugar |
| 1 Tbsp | Water |
| 70 g | Butter, chopped |
| 5 large | Bananas, peeled and cut into 3cm chunks (Main) |
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Directions
- Preheat oven to 180C. Use a 28cm pan (non-stick works best) to measure puff pastry and cut a circle about 2 cm wider than the pan.
- Spread the sugar evenly over the pan. Add water and heat the water and the sugar on a medium heat. Cook for about 5 minutes or until the sugar starts to go a rich golden colour. Resist the urge to stir the sugar. Whisk in the butter.
- Turn the heat down low and add the bananas, covering the base of the pan. Lay the pastry over the bananas and tuck it between the pan and the edge of the bananas. Prick the pastry with a fork to allow steam to escape.
- Bake for 20 minutes, or until the pastry is golden and puffy. Remove from oven and let sit for 2 minutes.
- Place a large plate over the pan. Using a tea towel or oven mitts, place your hand on top of the plate and flip over. Serve with whipped cream or ice cream.
tip
Check out Ray McVinnie's video on'How to make chocolate shards'
