Ingredients:
50 g butter
75 g firmly packed brown sugar
60 ml thickened cream
1/4 teaspoon ground cinnamon
600 g bananas, thickly sliced
1 sheet ready made butter puff pastry, thawed
1 eggs, lightly beaten
Directions:
Preheat oven to hot 220 C degrees or 200 C degrees fan forced.
Combine butter, sugar, cream and cinnamon in a small saucepan, stir over low heat until sugar dissolves.
Bring to the boil, reduce heat and simmer, uncovered for 2 minutes.
Pour caramel sauce into the base of a 23cm pie dish, arrange bananas over the pie dish.
Trim the corners from the pastry sheet to form a 24cm circle.
Place the pastry sheet over bananas, ease pastry into side of dish.
Brush pastry with egg, cook in a hot oven for 15 minutes or until pastry is browned.
Invert tart, serve with ice-cream or cream.
Servings: 6
Time preparation: 10 min.
Time total: 28 min.