Tarte Tatin with mini bananas

Ingredients for 1 servings:

• 1 roll (to taste ätter dough, from the refrigerated section
• 12 baby bananas
• 1 vanilla pod(s)
• 20 cl maple syrup
• 20 cl rum, brown

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours

Warm dessert

Peel the mini bananas and halve them lengthwise. Pour rum over them in a bowl. Make sure the bananas are coated all over with rum. Cover the bananas with cling film and refrigerate for 2 hours, turning the bananas occasionally. Preheat the oven to 200 degrees Celsius. Split the vanilla pod lengthwise and scrape out the seeds. Mix the seeds with the syrup. Place baking paper in a 26 cm springform pan. Spread the syrup on top and arrange the vanilla pod and banana halves, cut-side down, on top. Cover the bananas with the puff pastry and press the edges of the pastry down into the pan. Prick the pastry in a few places with a fork. Bake the tart in the preheated oven for 45 minutes. Remove the tart from the oven and let it cool for 5 minutes. Loosen the edge of the springform pan and turn the tart over. Remove the baking paper. Serve the tart warm with whipped cream or ice cream.