Banana Rum Tart Tatin

1. 1

   Preheat oven to 400u00b0F. Lightly grease and line 4 (5 inch) loose-bottomed tart pans with parchment paper.

2. 2

   To make the sauce, stir heavy cream, brown sugar, butter and rum in a small saucepan over low heat until sugar dissolves and mixture is smooth. Increase heat to medium and simmer for 2-3 mins, until thickened. Spoon 1 tbsp sauce into each tart pan. Arrange banana slices over sauce.

3. 3

   Cover bananas with puff pastry rounds, tucking edges under. Bake for 10-12 mins, until golden brown. Invert pans onto serving plates and remove parchment paper. Serve with remaining warm sauce and ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.