Banana & Cinnamon Tarte Tatin

Cook Time 45 minutes

Servings 4

Ingredients

⅓ cup (75g) caster sugar

¼ cup (60ml) thickened cream, lightly warmed

1 tsp cinnamon

½ tsp vanilla paste

¼ tsp salt

¼ cup (60g) butter, chilled and cubed

4 ripe bananas, halved lengthways

1 sheet (24 cm diameter round) puff pastry (Careme preferred)

Vanilla ice cream, to serve

Toasted walnuts, chopped, to serve (optional)

Method

Preheat oven to 200°C fan force.

In a 24 cm oven-proof fry pan, on medium-low heat, caramelize the caster sugar until it begins to take on a dark golden-brown hue about 5 - 10 minutes. Be sure to swirl the pan instead of stirring to avoid crystallization.

Remove from heat. Add in the thickened cream, cinnamon, vanilla and salt and stir until combined.

Place back on the heat, on low and simmer for 2 minutes until the mixture slightly thickens and add in the butter, mixing rapidly, until a lush caramel sauce is made. Remove from heat.

To the same pan, arrange bananas, cut side down, creating a pattern where the bananas curve around the perimeter of the pan, trimming the bananas to make them fit. You should have a snug flower pattern by the end of it.

Place the puff pastry on top. Bake for 15 - 20 minutes until the pastry is golden brown.

Allow the tarte tatin to cool in pan for 5 minutes before flipping (carefully!) onto a serving plate. Serve with ice cream and chopped walnuts.