Martinique

MARTINIQUE: Banana Tarte Tatin 

• 

INGREDIENTS:

1 sheet frozen puff pastry
2 tablespoons butter
1/2 cup rum sauce
3 bananas (cut crosswise into 1/2-inch slices)

DIRECTIONS:

Preheat the oven to 425 F.

Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.

Melt the butter in a 10-inch ovenproof skillet.

Add the rum sauce and bring to a simmer.

Remove from heat and arrange the banana slices in a single layer in the hot rum sauce.

Drape the pastry over the bananas, fitting the overhang up the sides of the skillet.

Bake in the preheated oven for 22 to 25 minutes, until the pastry turns golden brown.

Cool the tarte tatin in the skillet for 30 minutes.

Then invert it onto a serving platter.