Tarte tatin of banana
- 2 sheets puff pastry
- 1 dl sugar water (1:1 sugar and water heated until the sugar is resolved)
- 3 banana
- 1 lemon (only the juice)
- 100 grams sugar
- 50 grams butter
- nutmeg (to taste)
Punch 6cm-diameter rounds out of the puff pastry.
Poke the puff pastry rounds with a fork to keep them from rising too much.
Brush both sides with sugar water and set aside for 10 minutes. Brush them again and place the rounds between two silicone sheets.
Bake in a 185°C or 365°F oven until they are nicely golden brown and caramelised.
Store in an air-tight container until ready to use.
Cut the bananas into slices 1.5cm thick and combine with the lemon juice to prevent discolouring.
In a dry pan, caramelise the sugar and then add the butter.
Add the banana and caramelise briefly.
Grate nutmeg on top and let cool at room temperature.
Top the puff pastry rounds with the caramelised banana and heat in the oven until warm.