Ingredients (makes 4):
- 60g unsalted butter
- 140g caster sugar
- 2 large bananas
- ¼ teaspoon ground cinnamon
- Plain flour – for dusting
- 250g puff pastry
Pre-heat the oven to around 180 degrees C.
Cut your butter into cubes and melt it in a pan over a medium heat. Once fully melted add the sugar and continue stirring until fully combined. Strongly simmer for 5 minutes or so until golden in colour. Be very careful as the caramel will be VERY hot!
Roll out the puff pastry on a lightly floured surface to around 1/2″ or 1cm thickness and use the ramekins as a template to cut around.
Cut the banana into slices and line the bottom of ramekins with the slices. Sprinkle over the cinnamon and then pour over the caramel equally between the four ramekins. Place the pastry circles over each ramekin and tuck the sides in. Prick each piece of pastry lightly with a fork to allow steam to escape.
Place the ramekins onto a baking tray and cook in the oven for 20-30 minutes or until the pastry has risen and is golden brown. Again, be very careful to remove the ramekins from the oven. Take each ramekin and place a plate upside down on the top. Using an oven glove, take each ramekin and turn out the tarte tatins one the plates. Some of the banana may have stuck to the bottom; simply use a spoon to get the last bits out if so! 🙂
Serve up straight away with some ice-cream or cream. Enjoy!
0 Comments.