Ingredients
150g/5oz caster sugar
25g/1oz butter
2-3 sprigs rosemary (optional)
4-6 bananas, sliced thickly
375g/13oz pre-rolled puff pastry
To serve:
500ml/16½fl oz crème fraiche or vanilla ice cream
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the caramel, put the sugar in an ovenproof pan and heat gently without stirring until it turns golden brown. Remove from the heat, add the butter and stir in gently. Add the rosemary to the caramel, if using.
3. Carefully place the sliced bananas over the caramel, until the base of the pan is covered. Set aside.
4. Take the puff pastry and place on a lightly floured surface. Roll out slightly to form a square and then cut out a circle slightly larger than the pan. Lift the pastry over the banana and caramel mixture and tuck the edges down the side of the pan around the bananas. Bake in the oven for 15-20 minutes until the pastry is brown.
5. Remove the tart from the oven and leave to rest for 5 minutes before turning it out. Taking care not to burn yourself with the hot caramel, place a plate on top of the pan, and invert so that the tart slips out.
6. Serve with crème fraiche or ice cream.
