Good Food
Ingredients
Method
1.Preheat oven to 200°C or 180°C fan. Using a rolling pin, roll out pastry on a clean surface until approximately 5mm thick. Using a plate as a guide, cut a 24cm disc from pastry.
2.Combine sugar, honey and 1/3 cup water in a 20cm (top measurement) ovenproof frying pan on low heat. Cook, stirring, for 2-3 mins, until sugar dissolves.
3.Increase heat to medium and bring to boil. Boil, without stirring, for 8-10 mins, until light caramel in colour. Stir in butter and allspice. Cook for 1-2 mins, until melted and combined.
4.Remove pan from heat. Arrange banana, cut-side down, side by side on caramel. Place pastry over banana, tucking edges into side of pan. Make a small slit in centre of pastry. Brush with egg.
5.Bake for 18-20 mins, until pastry is golden and puffed. Remove from oven. Stand for 5 mins. Carefully loosen edges and invert tart onto a heatproof serving plate. Serve with vanilla bean ice-cream.
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