4 Large Bananas
75g Butter
200g Brown Sugar
50 ml Ceylon Arrack
1 Cinnamon Stick
1 Puff Pastry Disk

1. Slice each banana diagonally into about 8 long pieces.
2. In a non stick pan, melt the butter over a high heat and add half of the sugar, let the sugar caramelize gently then add the bananas.
3. Cook for 1 minute tossing the bananas to coat evenly with the caramel, add the Ceylon Arrack and flame, cook for a further 30 seconds then remove from the pan and cool slightly.
4. Make a caramel with the remaining sugar and 50 ml water and coat the bottom of a suitable Tarte Tatin mould. Add a cinnamon stick in the centre.
5. Arrange the bananas evenly ensuring all gaps are filled, chill in the refrigerator for 20 minutes.
6. Place the puff pastry disc over the top and press the corners in evenly, ensuring there are no air pockets. With the tip of a knife, make 5 holes in the pastry to allow air to escape.
7. Bake in a pre-heated oven at 220°c for 18 – 20 minutes until the pastry is risen and golden brown. Carefully turn out the tart up-side down and serve.