Banana Tarte Tatin

Ingredients

• Unsalted Butter60g
• Light Brown Sugar100g
• Ground Cardamom1 tsp
• Salt¼ tsp
• Large Ripe but Firm Bananas4–5
• Dark Rum (optional)2 tbsp
• Puff Pastry Round, thawed but cold1 sheet
• Vanilla Ice Cream, to serveoptional

Method

1. Preheat oven to 400°F (200°C). You need a hot oven to puff the pastry properly.
2. Build the caramel. In a 9-inch oven-safe skillet (cast iron or nonstick), melt the butter over medium heat. Stir in brown sugar, cardamom, and salt. Let it bubble and stir constantly for 3–5 minutes until smooth and golden. This is not a set-and-forget moment — watch it.
3. Place the bananas. Peel and halve each banana lengthwise. Lay them cut-side down into the caramel, arranging in a spiral pattern and overlapping slightly. Don't move them once placed — they'll break.
4. Add the rum. If using, drizzle gently over the bananas. It will steam and sizzle — stand back briefly.
5. Top with pastry. Lay the puff pastry over the bananas and tuck the edges down into the sides of the skillet with a spoon or spatula, sealing it like a pie. Cold pastry gives the best puff — keep it refrigerated until this moment.
6. Bake. Transfer to the oven and bake for 20 minutes until the pastry is puffed and golden — not brown, not crunchy. It should be pulling slightly from the sides.
7. Rest, then flip. Remove from the oven and cool for 5 minutes — no less. Place a large plate firmly over the skillet. Hold both together tightly and flip in one smooth, confident motion, ideally over the sink. The caramel should coat the bananas and stay put.
8. Serve warm with vanilla ice cream melting into the caramel.