Banana Tarte Tatin

• 175 g caster sugar
• 50 g unsalted butter, diced
• 6 bananas
• 2 sheets puff pastry, frozen

1. Preheat oven to 180C Make the caramel base for the tarts by mixing the sugar and 50ml of water in a small heavy bottomed saucepan.
2. Put on high heat and cook til syrup is golden, then take off the heat and whisk in the butter.
3. Divide the caramel among 6 round tart tins ( 8-10cm wide and 2cm deep ).
4. Cut bananas into 5mm slices and arrange them in a single slightly overlapping layer.
5. Cut rounds of puff pastry to fit and place over the top tucking the edges inches.
6. Bake for 20 mins or until golden, then turn out each one by tipping upsode down and tapping the base.
7. Serve immediately topped with a scoop of nutmeg icecream.

caster sugar, unsalted butter, bananas, pastry

Taken from www.food.com/recipe/banana-tarte-tatin-207125 (may not work)