Ingredients
- 1 disc of pure butter puff pastry
- 6 to 8 bananas not too ripe
- 70 g butter
- 75 g cane sugar
- 1 tablespoon (s) of amber rum (failing that, white rum)
Preparation
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Peel the bananas and remove all the filaments.
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Melt the butter over low heat in a pan, and sprinkle with sugar to make a caramel.
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Arrange the whole bananas on it and cook them for at least 25 minutes over very low heat, without turning them and ensuring that they do not burn. The more they are allowed to confit in the butter and sugar, the better the tatin. Add the rum at the end of cooking, and let cool.
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Preheat the oven to 180 ° C.
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Gently transfer the bananas in a 24 cm diameter-missed mold, unroll the puff pastry on the bananas and pinch it all around the mold to form a hem.
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Bake for 20 to 25 minutes, until the dough is golden brown.
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Take the pie out of the oven and let stand for 10 minutes, while the caramel is solidifying a little, then overthrow the pie on the serving dish. Enjoy.
