Heat oven to 200C/180C fan/gas 6.

            Slice your bananas about 1 inch thickness and make sure you have enough to cover the bottom of your cake tin.

            Cut your pastry to be about an inch bigger than your cake tin. Place in the fridge to keep chilled.

            Pour your sugar into a non stick frying pan and begin to melt the sugar on a low heat without stirring the mixture. When its nearly all melted add in your butter. By the time you add in your butter the sugar would have begun to caramelise slightly. Turn up the heat and allow everything to bubble until it turns a deep caramel / terracotta colour. (If the butter separates from the caramel, take the pan off the heat and add a splash of warm water, stirring until the butter emulsifies again - however by adding it later it should help prevent this)

            Arrange your bananas, cut-side down, in circles in the tin.

            Place your pastry quickly over the top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen, golden and cooked through.

            Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves to prevent any burns. Serve warm.