Banana Tarte Tatin with Caramel

• golden fine sugar↗100g g
• butter↗75g g

  cut into cubes

• firm bananas4-5
• sea salt↗дрібка
• orange↗1

  zest

• package of ready-made puff pastry with butter500g g
• heavy cream200ml ml
• powdered sugar↗1 ст. л. tbsp
• dark rum↗1 ст. л. tbsp
• ground cinnamon↗1 ч. л. tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection) / gas 6. Over low heat, melt the sugar and butter without stirring. When the sugar melts, increase the heat and bring to a boil until the mixture turns a dark caramel colour. If the butter separates, remove the pan from the heat, add 1 tbsp warm water and stir until the emulsion restores.

2. 2

   Pour the caramel into a 23 cm diameter baking dish with a solid bottom and quickly smooth it with the back of a warm spoon. Slice the bananas 2 cm thick, arrange them cut‑side down in concentric rings, sprinkle with a pinch of sea salt and half of the orange zest.

3. 3

   Cut a circle from the puff pastry that is 3 cm larger in diameter than the dish. Lay the pastry over the bananas, folding the edges inside the dish. Bake for 25‑30 minutes until the pastry rises and turns golden. Meanwhile, whisk the heavy cream with powdered sugar to soft peaks, add the rum, cinnamon and remaining zest, and quickly mix to a smooth consistency.

4. 4

   Let the tart cool in the dish for 5 minutes, then carefully invert it onto a large plate using gloves, as the hot caramel may splatter. Serve with the whipped cream.