Ingredients
Per tart
One sheet ready-rolled puff pastry
Two firm bananas
15g soft butter
10g soft brown sugar
For the sauce
50g dark brown sugar
25g butter
150ml double cream
Method
For the butterscotch sauce: place butter and sugar into a saucepan and stir continuously over a low heat until the sugar has dissolved. Add the double cream, stirring vigorously, and remove from the heat. Set aside.
Cut a round in the puff pastry sheet approximately 15cm in diameter.
Peel and thinly slice the bananas and arrange on the pasty disc, leaving a 2cm gap to the edge.
Brush the whole tart with the soft butter and place into the fridge for at least 20 minutes (and up to 24 hours).
Sprinkle sugar over the tart.
Place the tart on a square of baking paper and place on to a hot baking sheet in a preheated oven at 190oC. Bake for 12 minutes.
After 12 minutes place another square of baking paper on to the tart, touching the bananas. Using a spatula, carefully turn the tart over and bake banana side down for a further ten minutes.
Once the tart is cooked remove from the oven and place banana side up on to a warmed plate. Warm the sauce and drizzle over the tart. Add a scoop of ice cream of your choice (vanilla works very well) and serve immediately.

[Originally published in Abu Dhabi Week vol 2 issue 24]