Spread the still-warm caramel into the bottom of small tartlet or muffin molds.
Arrange the bananas 🍌
Cut the bananas into large, thick slices (as shown) and place 2 to 3 per mold, flat side down, on top of the caramel.
Add the pastry 🥧
Cut the pastry into circles slightly larger than the molds and cover the bananas.
Tuck the edges in tightly for a beautiful “tatin” effect.
Baking 🔥
Bake at 180°C (gas mark 6) for 20 minutes, until the pastry is golden brown.
Removing from the mold ✨
Let cool for 5 minutes, then carefully invert each mold onto a plate. The caramel will drip beautifully over the bananas!
💡 Handy tip:
For smooth removal, quickly run a knife around the edge of the dough before turning the molds over.
🔄 Ingredient swap:
No semi-salted butter? Use unsalted butter and a pinch of fleur de sel to keep the caramel’s salty twist.
🔥 Cooking tip:
If the caramel has hardened a little at the bottom of the molds, heat them for a few seconds in a bain-marie or in the microwave before removing from the molds.
