Banana Tarte Tatin - cooking recipe

Ingredients

Rum sauce
1/2 cup sugar
1/2 cup heavy cream
1/4 cup butter
2 tablespoons dark rum
Tarte (use 1/2 cup rum sauce)
1 sheet frozen puff pastry
2 tablespoons butter
3 bananas, cut crosswise into 1/2-inch slices

Preparation

Rum sauce:
In a saucepan, bring the sugar, cream, and butter to a boil.
Reduce heat and simmer gently for 5 minutes.
Remove from the heat and stir in the rum.
Tarte:
Preheat the oven to 425 degrees.
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 for in the preheated oven 22-25 minutes, until the pastry turns golden brown.
Cool the tarte tatin in the skillet for 30 minutes before inverting it onto a serving platter.