Banana Tarte Tatin

1. 1

   Preheat oven to hot 220 C degrees or 200 C degrees fan forced.

2. 2

   Combine butter, sugar, cream and cinnamon in a small saucepan, stir over low heat until sugar dissolves.

3. 3

   Bring to the boil, reduce heat and simmer, uncovered for 2 minutes.

4. 4

   Pour caramel sauce into the base of a 23cm pie dish, arrange bananas over the pie dish.

5. 5

   Trim the corners from the pastry sheet to form a 24cm circle.

6. 6

   Place the pastry sheet over bananas, ease pastry into side of dish.

7. 7

   Brush pastry with egg, cook in a hot oven for 15 minutes or until pastry is browned.

8. 8

   Invert tart, serve with ice-cream or cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.