Caramel banana tart

Special equipment • 8in (20cm) tart dish or pan (not loose-bottomed)

ServeS 6

5 tbsp butter, cut into pieces

2/3 cup light corn syrup

4 firm-but-ripe medium bananas

half of a 17.3oz (425g) box frozen puff pastry sheets (1 sheet), thawed as package directs

all-purpose flour for dusting

Method:

1 Preheat the oven to 400°F (200°C). Combine the butter and syrup in a small, heavy saucepan. Cook over medium-low heat until the butter has melted and the mixture is smooth, then allow to bubble for 1 minute.

2 Pour into an 8in (20cm) round ceramic tart dish or pan (not loose-bottomed), turning the dish to coat the bottom evenly.

3 Peel the bananas and cut into slices ½in (1cm) thick, then arrange them neatly on top of the syrup mixture this will be the top of the tart when it’s turned out. Place the dish on a baking sheet and bake for 10 minutes.

4 Meanwhile, on a lightly floured work surface, roll the pastry into a circle about 9in (23cm) in diameter and ¼in (5mm) thick. Trim off any excess pastry.

5 Carefully remove the tart from the oven and place the pastry circle on top. Use the handle of a knife to tuck the edge down into the pan.

6 Bake the tart for another 20–25 minutes or until the pastry is golden brown. Let stand for 5–10 minutes, then place a serving plate on top and invert the tart onto the plate. Cut into wedges and serve with vanilla ice cream.

Caramel banana tart