Four Ingredient Banana Tarte Tatin

Hot, caramelized, syrupy bananas are tucked into a flaky puff pastry dough. The final reveal, once the pastry is flipped over on the serving dish exudes quite the heavenly aroma. Be careful when inverting the tarte tat in, as excess caramel may seep out the sides and slightly burn your hand. Serves 6.
4TBSPNSunsalted butter, softened
6TBSPNSbrown sugar, or enough to cover bottom of pan
3Xbananas, large, ripe, but firm, cut 1/2 inch width on bias
1Xsheet puff pastry, thawed

  1. Set the oven at 400 degrees.
  2. In a 9-inch round pan, press the butter all over the bottom and sides of the pan.  Sprinkle the brown sugar, covering all of the pan that is coated with butter.
  3. Take the banana slices, and working in circles, slightly overlap the slices in a pattern of concentric circles until all of the bananas are used up.
  4. Unroll the puff pastry over the top of the bananas.  Trim any excess pastry and tuck the edges into the pan to ensure there are no gaps.  
  5. Bake in the oven for 22 minutes, or until the pastry is golden brown and the sides are bubbling with the caramel sauce.
  6. Remove the tarte tatin from the oven and set aside on a cooling rack for 2 minutes.  With a dish larger than 9-inch pan, place it over the pastry, then flip both the pan and the dish, carefully inverting the dessert onto the dish. 
  7. Slice and serve immediately, even better with a scoop of ice cream!

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