- 120g castor sugar
- 90g butter
- 30ml cream
- 6 Lady Finger bananas, ripe but firm
- 1 sheet Careme Puff Pastry (defrosted according to manufacturers instructions)
- 200ml double cream
- 20ml rum
- pinch cinnamon
- 30g icing sugar mixture
Preheat oven to 200C (180C fan forced)
place the castor sugar and chopped up butter into a saucepan and melt over low heat without stirring. When the butter and sugar are all melted increase the heat and cooking until golden brown. Once at this stage add the cream and stir through and the mixture should come back together well and form a creamy caramel sauce.
Pour caramel sauce onto a 23cm deep tart pan.
Slice bananas into 2cm thick slices. Place cut side up into the caramel in the tart pan.
Cut the Careme Puff Pastry into a circle 3cm wider than the bottom of the tart pan. Lay the pastry on top of the bananas and tuck the edges of hte pastry down the inside of the tart pan.
Bake in the oven for 25 – 30 mins until the pastry is risen and cooked all the way through.
Leave the tart to cool for at least 5 min, then place a large serving plate on top of the tart pan and carefully up end, and remove the tart pan, leaving the tarte tartin pastry side down on the serving plate. Be careful of splashing caramel sauce as this may burn.
Slice and serve with double cream flavoured with the rum, a pinch of cinnamon and sweetened with the icing sugar.
By: Chrissy Rob