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Banana Tarte Tatin with Rum and Raisin Ice Cream

A delicious Banana pastry.


  • Caramel

  • 250 g caster sugar

  • 60 ml Water

  • 80 ml Dark Rum

  • 60 ml Cream

  • Tart

  • 6 x 10 cm Puff pastries circles

  • 4 large Cavendish Bananas thickly sliced diagonally

  • 1 Egg beaten


  • 1.

    To prepare caramel, place castor sugar and water in saucepan, stir then let sit, bring to boil until quite dark, do not let caramelise. Add rum, pour in cream.

  • 2.

    Cut butter puff pastry into 6, 10cm circles.

  • 3.

    Slice bananas.

  • 4.

    Pour in caramel to about ΒΌ or 1/3 of the mould.

  • 5.

    Arrange bananas into the bottom of the tins.

  • 6.

    Put puff pastry on top, brush with beaten egg. Do not tuck pastry in or make tight, it must breathe.

  • 7.

    Place on middle tray in oven at 220 celsius for 8-10 minutes.

  • 8.

    To serve, turn mould upside down onto plate and remove tin with tongs.

  • 9.

    Add a dollop of icecream on top and dust with icing sugar.

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