Banana Tarte Tatin
- Ready In:
- 40mins
- Ingredients:
- 4
- Yields:
-
6 Tarts
- Serves:
- 6
ingredients
- 175 g caster sugar
- 50 g unsalted butter, diced
- 6 bananas
- 2 sheets puff pastry, frozen
directions
- Preheat oven to 180°C Make the caramel base for the tarts by mixing the sugar and 50ml of water in a small heavy bottomed saucepan. Put on high heat and cook til syrup is golden, then take off the heat and whisk in the butter.
- Divide the caramel among 6 round tart tins ( 8-10cm wide and 2cm deep ).
- Cut bananas into 5mm slices and arrange them in a single slightly overlapping layer. Cut rounds of puff pastry to fit and place over the top tucking the edges inches.
- Bake for 20 mins or until golden, then turn out each one by tipping upsode down and tapping the base. Serve immediately topped with a scoop of nutmeg icecream.
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