• 50g unsalted butter, cut into cubes
• 4 sheets ready made puff pastry
• 6 bananas
• 100g caster sugar
• icing sugar, for dusting
• Line the base of 4 individual 10cm round tatin pans with rounds of baking paper. Grease the papers with a little butter.
• Roll the puff pastry into circles about 10cm in diameter and 1.5mm thick
• Heat the caster sugar with 2 tablespoons of water in a heavy based saucepan and cook very gently until the caramel is light gold.
• Remove from the heat and add the cubed butter stirring well until it is completely incorporated.
• Pour a tin layer of caramel on the base of each lined tatin pan.
• Slice 6 bananas into cylinders about 2.5cm in length and pack these upright on top of the caramel with one in the centre and the rest around, like petals.
• Drape a circle of pastry over the top, and then tuck in well to completely encase the bananas. Leave to rest in a cool place for 20 minutes.
• Preheat oven to 220°C/425°F/Gas 7. Dust each circle of pastry with a little icing sugar and bake for 15 minutes or until the pastry is golden brown.
• Remove from the oven and leave to rest for 1 minute to let the caramel cool and set slightly. Turn out the tartlet so that it ends up banana side upwards on the plate. Remove the paper.
• Serve with a banana crisp and caramel ice cream.