 |
|
|
|
|
 Rate Recipe |
 |
|
|
|
| Customer Rating:
|
|
|
|
|
|
|
|
|
|
Serves 4-6
100gm-light brown sugar
100gm-unsalted butter
4 split firm bananas
1-teaspoon vanilla
2-teaspoon cinnamon
2 tbsp lemon juice
2 sheets puff pastry pressed together
1 tbsp icing shaker sprinkled over pastry
|
|
|
|
|
|
|
|
|
|
Using a Tarte tatin dish (a non-stick frying pan with oven proof handle will do) over medium heat, melt butter and sugar slowly cooking the sugar and butter to a caramel. After about 5 minutes, add vanilla, spice and lemon juice. Allow the whole dish to cool down. While the dish is cooling, place the bananas on top of the caramel. Cover with puff pastry sprinkled with icing shaker sugar. Trim off extra pastry around the dish then bake until golden.
Rest for 10 minutes. Loosen around the edges of the pastry with a knife. Invert on to a serving platter with a dollop of mascarpone and cream. |
|
|
|
|
|
