This is a quick and easy dessert, perfect served with lashings of thick cream.
- 100 g caster sugar
- 1 tbsp (20 ml) rum
- 25 g butter
- 8 bananas – peeled and cut into 1 inch chunks
- 500 g puff pastry
- 1 egg, beaten, to glaze
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200°C.
2. Place the caster sugar in a 20 cm non-stick ovenproof pan. Heat gently so the sugar turns to caramel. Once the sugar has dissolved add 1 tbsp water and the rum and let it bubble. When the caramel is golden-brown colour remove from the heat and stir in the butter.
3. Sit the banana chunks in the caramel. Pack them close, together leaving no gaps.
4. Roll out the pastry and sit it on top of the bananas, pushing any excess down the sides. Trim off any excess pastry. Glaze the pastry with egg wash. Bake for 20 minutes or until pastry is cooked and golden-brown.
5. Before serving, pour off any excess liquid. Invert a plate over the pan and turn out the tatin.