Salted caramel banana tarte tatin
- 125g golden caster sugar
- 50g unsalted butter
- 30g salted peanuts, chopped
- 4 just-ripe bananas, sliced into rounds
- 320g pack ready- rolled puff pastry
Preheat the oven to 200C/ 180C Fan/Gas 6.
Put the sugar and butter into an ovenproof frying pan and heat on low, stirring occasionally, until the butter melts and the sugar has just dissolved. Increase the heat, and, without stirring, let the mixture bubble until it turns an even golden colour. Keep a close eye on the mixture and switch off the heat the instant it turns deep gold, so that it doesn’t burn.
Scatter the peanuts over the base and immediately arrange the bananas in the caramel, being very careful not to burn your fingers.
Unroll the puff pastry and lay it over the bananas. Trim away any excess and use a wooden spoon to tuck in the edges around the bananas.
Put the pan in the oven. Bake for 25 mins until the pastry is risen and golden.
Wearing oven gloves, put a plate upside down over the pan, then carefully turn it all the right way up so the tart falls onto the plate, bananas-side up. Serve hot.