Made with fresh bananas, rum and puff pastry, this tart is a real treat!
Place the caster sugar in a 20cm non stick oven proof pan. Heat gently so the sugar turns to caramel. Once the sugar has dissolved add the water and rum and let it bubble.
When the caramel is golden brown colour remove from the heat and stir in the butter.
Sit the banana chunks in the caramel. Pack them close together leaving no gaps.
Roll out the pastry and sit it on top of the bananas, pushing it downs the sides. Trim off any excess pastry. Glaze the pastry with egg wash and bake at 200c for 20minutes.
Before serving pour off any excess liquid. Invert a plate over the pan and turn out the tatin.