Caramelised Fruit Tarte Tatin (upside Down Pastry Pie)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 sheet of ready rolled puff pastry
• 4 bananas, ripe and sliced in half lengthways (or a can of apple or peach or pear halves, mixed berries etc, discard juice)
• 2 tablespoons butter
• 1/2 cup sugar
• 1 -2 tablespoon brandy (or can use other complimentary liqueur instead)
• 2 tablespoons toasted sliced almonds (optional)

Recipe

• 1 preheat oven to moderate - 200c.
• 2 cut pastry to size of baking pan or dish.
• 3 melt butter in a non stick pan. add sugar and cook over a medium heat until the mixture is a caramel colour and the sugar has dissolved. careful not to burn it. remove from heat.
• 4 mix in brandy or liqueur (careful, it may sizzle and spit). pour into baking dish. put the fruit pieces in the dish, cut (flat) side down.
• 5 place pastry over top of fruit and tuck in the sides.
• 6 bake for 20 mins or until pastry has risen and is golden and crispy.
• 7 carefully invert the tarte tatin onto a plate (fruit side up, with the pastry on the bottom). serve immediately with a dollop of cream or ice cream, sprinkled with toasted almond flakes.