Banana Tarte Tatin

1. 1

   Preheat oven to 180C Make the caramel base for the tarts by mixing the sugar and 50ml of water in a small heavy bottomed saucepan.

2. 2

   Put on high heat and cook til syrup is golden, then take off the heat and whisk in the butter.

3. 3

   Divide the caramel among 6 round tart tins ( 8-10cm wide and 2cm deep ).

4. 4

   Cut bananas into 5mm slices and arrange them in a single slightly overlapping layer.

5. 5

   Cut rounds of puff pastry to fit and place over the top tucking the edges inches.

6. 6

   Bake for 20 mins or until golden, then turn out each one by tipping upsode down and tapping the base.

7. 7

   Serve immediately topped with a scoop of nutmeg icecream.

* Per serving · 4 servings · Values may vary.

No additional tips available.