Banana upside-down tart

A twist on the usual pineapple upside-down cake.

Ingredients (serves 8):
6 pisang raja
50g butter
100g golden caster sugar
1 sheet puff pastry, thawed

Method:
1. Cut bananas into 2cm-thick sections.
2. Melt butter and sugar in a pan until it turns into caramel.
3. Pour caramel into a 22cm flan dish.
4. Distribute banana slices evenly on the caramel base.
5. Stretch puff pastry over the bananas and cut off the excess, leaving a generous margin all around. Press the extra pastry along the side of the dish - it will shrink during baking to fit the dish. Bake for 20 to 25 minutes in a 200 deg C preheated oven.
6. Remove from oven; place a serving plate over the flan dish and flip over to turn the tart out, with the bananas facing up. Serve immediately.

Tips:
Making caramel can get tricky - you may want to use half a cup of maple syrup instead of butter and sugar.

Recipe source: Simply Her magazine (Sep 2007)