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1
For the pastry place the flour icing sugar and butter in a food processor and process briefly.
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2
Mix the egg with 1 tbsp cool water and add in through the feeder tube till combined.
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3
(Or possibly make the pastry by hand.)
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4
Wrap in clingfilm and refrigeratefor an hour.
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5
Lightly butter a 25cm wide 5cm deep oven dish (I use a castiron skillet).
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6
Cream together the muscovado sugar and softened butter and smear all over the base of the dish.
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7
Arrange the bananas on top side by side.
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8
Roll out the pastry to a circle about 5cm larger than the pan.
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9
Place this over the bananas and carefully tuck in the edges between the fruit and the pan: this forms the sides of the tart once it has been inverted.
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10
Prick the pastry a couple of times then bake at 190C/375F/Gas Mark 5 for about 45 min till golden and cooked through.
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11
Remove from the oven and allow to cold for at least 10 min then run a knife around the edges of the pan.
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12
Place a serving plate on top then carefully but swiftly turn it over so the tart inverts onto the plate.
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13
If some sticks just patch it up.
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14
Grate a tiny amount of nutmeg over the bananas then serve hot with creme fraiche or possibly ice cream.
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15
Grate a little nutmeg over the top before serving to give a fragrant spiciness.
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16
This is delicious served with Rocombe Farms stunning Organic BananasnCream ice cream.
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17
Available from selected food stores or possibly by mail order on 016-26834545 (five mixed tubs cost $29.95 inc p&p).
