Caramelised Fruit Tarte Tatin (Upside Down Pastry Pie)

• sheet of ready rolled puff pastry↗1 sheet
• bananas↗4

  ripe and sliced in half lengthways (or a can of apple or peach or pear halves, mixed berries etc, discard juice)

• butter↗2 tablespoons
• sugar↗1⁄2 cup
• brandy↗1 -2 tablespoon

  or can use other complimentary liqueur instead

• toasted sliced almonds2 tablespoons

  optional

Step-by-step instructions

1. 1

   Preheat oven to moderate - 200c.

2. 2

   Cut pastry to size of baking pan or dish.

3. 3

   Melt butter in a non stick pan. Add sugar and cook over a medium heat until the mixture is a caramel colour and the sugar has dissolved. Careful not to burn it. Remove from heat.

4. 4

   Mix in brandy or liqueur (careful, it may sizzle and spit). Pour into baking dish. Put the fruit pieces in the dish, cut (flat) side down.

5. 5

   Place pastry over top of fruit and tuck in the sides.

6. 6

   Bake for 20 mins or until pastry has risen and is golden and crispy.

7. 7

   Carefully invert the tarte Tatin onto a plate (fruit side up, with the pastry on the bottom). Serve immediately with a dollop of cream or ice cream, sprinkled with toasted almond flakes.