- 100g golden caster sugar
- 75g butter, cut into cubes
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4-5 firm bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
- pinch of sea salt
- 1 orange, zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 500g pack ready-rolled all-butter puff pastry
- 200ml double cream
- 1 tbsp icing sugar
- 1 tbsp dark rum
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.