Banana tarte tatin
This simple recipe uses minimal ingredients. Pears or apples - peeled, cored and cut into six to eight segments - can be substituted.
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Photo: Domino Postiglione DPP
150g castor sugar
60g butter, coarsely chopped
4 bananas, peeled and halved lengthways
1 orange, zested
375g sheet rolled puff pastry, defrosted
Preheat oven to 180C. Scatter sugar over the base of a 20-centimetre, heavy-based, oven-proof frying pan or 19x30-centimetre non-stick baking tray. Cook over medium-high heat until sugar starts to dissolve and caramelise around the edges (about two minutes), then very gently move sugar around pan until it is fully caramelised, stirring as little as possible. Lower heat to medium, add butter and swirl to combine until sugar is completely dissolved (about one to two minutes), then turn off heat. Arrange bananas over caramel in a single row, being very careful not to touch the caramel with your fingers - it's blisteringly hot. Sprinkle with orange zest.
On a clean work surface, using a rolling pin dusted with flour, lightly roll pastry to about five millimetres thick, if needed - some pre-rolled brands are thicker than others. Trim edges to make a shape about the same size as the pan or tray, drape pastry over bananas, then tuck edges into side of pan with a spoon. Using a knife or fork, score two or three times in the centre for steam to escape. Transfer to oven and bake until pastry is dark golden and puffed (20-25 minutes).
When ready, the tart must be turned out quickly before the caramel starts to set. Remove from oven, place a plate or board on top and shake to loosen tart. Working quickly and very carefully, invert tart onto plate. Avoid any contact with the hot handle and caramel mixture. Cut into quarters and serve immediately, with ice-cream.