Banana Tart Tartin
Banana Tart Tartin
Ingredients:
160g Caster Sugar
160g Butter, in small pieces
60ml Dark Rum
600g Puff Pastry
4 large, slightly unripe Bananas
Method:
Saturate the sugar with 60ml of cold water and melt gently.
Add the butter and melt over a medium heat, shaking the pan to blend the butter with the sugar. Boil to a medium dark brown caramel, but do not let it burn. Take off the heat and stir in the rum.
Pour the caramel into 8 cast iron pans or tins that are big enough to fit a banana. Spread the caramel with the back of a spoon to level it out. Cool.
Roll the pastry out to 3mm thickness.
Peel the banana and slice in half lengthwise. Lay the rounded side onto the pastry and cut around the banana leaving a 1cm border. Turn the bananas over and press the pastry to the sides of the banana and trim away any excess, then place flat side down on the caramel. Rest in the fridge.
Bake at 200°C until the pastry is crisp and golden (approx. 10mins).
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