I first tried making this classic French treat with pears, which must mean it was twelve months ago now. It was a great success, and I am now confident to do it with a range of other fruit. Having friends over last week was a great excuse to make a banana version. The kids loved it. So did I.
|1||tablespoon||raw caster sugar|
|1||sheet||frozen butter puff pastry, thawed|
Preheat the oven to 180oC. Choose an oven proof frying pan that has a base smaller than your sheet of pastry. Melt the butter over high heat, add sugar and vanilla. Cut the banana into slices 1 cm thick. Arrange decoratively in the frying pan. Add whiskey and set alight. It will flame until all the alcohol has been burned off. Remove frying pan from heat. Place the sheet of pastry over the base of the pan, folding any excess back onto itself, ensuring the caramel and fruit are covered and the pastry has a circular shape. Cook in the oven until pastry is golden on top and cooked through. Remove from the oven.
To serve: place serving plate over frying pan, flip the pan and plate together. The tart should fall onto the plate, but this may take some time. Remove as much of the caramel from the pan as possible, arranging it on top of the tart. Serve at the table, with vanilla ice cream.