1. Preheat the Oven

Preheat your oven to 200°C / 400°F (180°C fan).

2. Make the Salted Caramel

1. Place the sugar in a heavy, ovenproof skillet (about 24 cm / 9–10 in) over medium heat.

2. Let the sugar melt without stirring — just swirl the pan occasionally until it turns golden amber.

3. Carefully add the butter (it will bubble!) and whisk until smooth.

4. Stir in the cream (if using), salt, and vanilla.

   • Tip: If it seizes up, just keep heating and stirring until smooth again.

3. Add the Bananas

1. Peel the bananas and slice them in half lengthwise.

2. Arrange the banana halves cut-side down into the caramel, overlapping slightly.

   • You can trim the ends to make them fit neatly.

   • The prettiest side should be down — it’ll become the top when flipped.

4. Top with Puff Pastry

1. Lay the puff pastry over the bananas, tucking the edges down around the fruit like a blanket.

2. Prick the top a few times with a fork to allow steam to escape.

5. Bake

Bake in the preheated oven for 25–30 minutes, until the pastry is puffed and golden brown.

6. Invert the Tarte

1. Let the tart rest for 5 minutes (no longer, or the caramel will stick).

2. Place a large plate over the skillet and carefully invert in one swift motion.

3. Lift off the pan to reveal glossy, caramel-coated bananas.

7. Finish & Serve

• Sprinkle lightly with flaky sea salt.

• Serve warm with vanilla ice cream or whipped cream.