Light Banana Tarte Tatin

• unsalted butter50g g
• golden granulated sugar↗100g g
• sheet of ready-made puff pastry↗230g g
• large ripe bananas6
• ice cream or crème fraîche

  for serving

Step-by-step instructions

1. 1

   Preheat the oven: convection 200 °C / conventional 220 °C / gas 7. In a deep, heavy skillet 20 cm in diameter, oven‑safe, melt the 50 g unsalted butter. Add the 100 g golden granulated sugar and cook over medium heat for about 5 minutes, until the mixture turns into a golden caramel. Remove the pan from the heat and let the caramel cool slightly, without letting it harden.

2. 2

   Roll out the ready‑made puff pastry on a lightly floured surface and cut a circle 24 cm in diameter.

3. 3

   Cut the bananas lengthwise into halves. Arrange them in the caramel skin side down, tightly placing whole bananas around the edge of the skillet; in the centre, cut bananas into smaller pieces if needed. Place the prepared pastry disc on top of the bananas and press the edges against the skillet walls. Bake the tart for 20‑25 minutes, until the pastry turns golden‑brown. Let it cool for 5 minutes before inverting.

4. 4

   To invert the tart, place a large inverted plate over the pastry, grasp it, and quickly yet gently flip the skillet upside‑down. Lift the skillet – the caramelised bananas will now be on top. Serve slices of the tart with vanilla ice cream or a generous dollop of crème fraîche.