Having lived in the French Alps for many winters I have many friends in the resort and at the end of each ski season my local shop shuts for a holiday. Momo, the owner of the shop knows how much I love to cook and asked me if I could make use of some over ripe bananas - I said yes of course but was a bit shocked when he came out with a crate piled high with 50 bananas! After a few batches of banana loaf for my neighbours and banana pancakes for brunch I started twists on some French favourites and here is my banana version of tart tatin (an upside down apple tart). I added pumpkin seeds for a crunch but you cviild try chopped pecans. Bon Appetite! —lucy cufflin
line a 10" flan tin with baking parchment and pre-heat the oven to 400F/200C
Slowly melt the butter and sugar in a saucepan, adding a couple of spoons of water and 1/4 teaspoon salt. When melted crank up the heat and allow the mix to bubble (stirring from time to time), until it is a thick dark golden caramel. Pour the caramel into the flan tin and spread it in an even layer over the bottom. Sprinkle the seeds or nuts over if you are using them.
Pile in the bananas sliced to about 1" - and I mean pack them in! Top with the puff pastry trimming it if needed so it is just slightly larger than the tin (it will shrink a little) Prick it all over with a fork
Bake uncovered for 45-50 minutes or until the pastry s puffed up and good dark golden brown. Remove the tart from the oven and leave for 10 minutes settle then invert it onto a baking sheet. The top should be browned bananas topped with a sticky caramel. if it is not brown and sticky pop it under the grill for a few minutes. Serve immediately or this is great served cold or made ahead and warmed in the oven for about 10 minutes before serving. The French would always serve their apple tatin with Chantilly or ice cream - thick cream here is fabulous but a good greek yoghurt is lovely too. Bon Appetite!