Banana Tarte Tatin

• Rum sauce
• 1/2 cup sugar
• 1/2 cup heavy cream
• 1/4 cup butter
• 2 tablespoons dark rum
• Tarte (use 1/2 cup rum sauce)
• 1 sheet frozen puff pastry
• 2 tablespoons butter
• 3 bananas, cut crosswise into 1/2-inch slices

1. Rum sauce:
2. In a saucepan, bring the sugar, cream, and butter to a boil.
3. Reduce heat and simmer gently for 5 minutes.
4. Remove from the heat and stir in the rum.
5. Tarte:
6. Preheat the oven to 425 degrees.
7. Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
8. Melt the butter in a 10-inch ovenproof skillet.
9. Add the rum sauce and bring to a simmer.
10. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce.
11. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet.
12. Bake for in the preheated oven 22-25 minutes, until the pastry turns golden brown.
13. Cool the tarte tatin in the skillet for 30 minutes before inverting it onto a serving platter.

sauce, sugar, heavy cream, butter, dark rum, rum sauce, pastry, butter, bananas

Taken from www.food.com/recipe/banana-tarte-tatin-322981 (may not work)