Banana Tatin

I bought this book in Rio de Janeiro and since have been trying some of the proposals from this As Doceiras de Carla Pernanbuco e Carolina Brandão

Here's the receipt of this fab tatin.

Pastry 1 and half cups of flour, 2/3 cup of sugar, 100grs of butter at room temperature,1/4 tea spoon of vanilla essence, cold water

Filling 2 cups of sugar , 1 cup water ,1 soup spoon of grated ginger, 1 tea spoon of Cinnamon, 10 bananas , ...

Caramel 3/4 cup sugar, 75grs butter

PASTRY In a bowl , place all ingredients , adding the water slowly until mixture is well blended and comes together without sticking to the sides of the bowl. Roll dough into a ball.

Place it in plastic film and refrigerate for at least 1 hour.

FILLING in a pan melt the sugar. Add water, ginger, the cinnamon and bring to boil for at least 5mn. Add the banana and cook for another 7mn until these cook.

CARAMEL in a pan melt the sugar. Add the butter and whisk.Spread the caramel over a tray that should be previously lined with parchment paper.Let it cool and break into small caramel pieces.

Cover a small mold (15cms) with butter and put small pieces of caramel at the bottom. Place on top the banana (design a flower) and do not leave any space in between.

In a plain surface and covered with flour, place the pastry and open it until you get a thin layer. Cut circules of same size of mold and put it over the banana closing the tart. Make a hole to allow steam to come out. Take it to a pre-heated oven for 15 mn at 160º until pastry gets golden.

Remove form mold and serve with ice-cream.