At the end of the ski season our local shop closes for a short break before ether summer and my friendly shop owner, knowing I cook all the time, asked me if I wanted some over-ripe bananas. Great I thought but was somewhat overwhelmed by the box of 43 bananas he presented me with! After making banana bread for all my neighbours and banana pancakes for brunch, I tried a twist on a classic French recipe - Tarte tatin (an upside-down tart). I added some pumpkin seeds for crunch but you could use pecans or another nut or seed. —lucy cufflin
ready rolled puff pastry
pumpkin seeds or chopped nuts (optional)
In This Recipe
In a saucepan melt together the butter, sugar, adding a 1/4 teaspoon salt and a couple fo tablespoons water, until it has dissolved. Once melted whack the heat up and allow the mix to bubble (stirring occasionally) until it is thick and has changed to medium caramel colour. Pour the caramel to coat in a single layer all over the base of the flan tin. Sprinkle over the nuts/seeds
Slice the bananas into 1" thick slices and pack them into the tin - and I mean pack them in!
Cover the bananas with the pastry trimming it so it only slightly bigger than the tin (it will shrink a little). Prick the pastry all over with a fork and pop the tart, uncovered, into the oven for 45-50 minutes or until the pastry is risen and a good golden brown.
Remove the tart from the oven and leave it to cool for about 10 minutes then invert it over a baking sheet. It should be browned and caramelise don top but if it is not then pop it under the grill for a few minutes. Serve warm or cold with thick cream, or greek yoghurt.
this re-heats well in the oven for a few minutes if you wanton make ahead and serve warm