For ➑1 sheet frozen puff pastry
2 tbs butter
10 cl rum sauce or caramel sauce*, spiced with cinnamon
3 bananas, cut crosswise into 1 cm slices
Preheat the oven to 220°C.
Working on a clean surface, roll the pastry dough into an 28 cm circle and chill.
Melt the butter in a 25 cm ovenproof skillet. Add the rum sauce and bring to a simmer. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet. Bake in the preheated oven for 22-25 m, until the pastry turns golden brown.
Cool the tarte tatin in the skillet for 30 m before inverting it onto a serving platter.**
Serve with dots of fresh (double) cream.
*Make a quick caramel sauce by mixing 150 g of sugar with 5 cl of water. Bring to the boil. Add the juice of 1 lemon. Cook until golden brown.
**When serving warm, wait 3 m.
