Banana Tarte Tatin with Rum Whipped Cream and Dulce de Leche Caramel Sauce

Banana Tarte Tatin is my interpretation of this French Classic. I like drizzling dulce de leche caramel over the top, it makes a great combination with the bananas and rum spiked whipped cream. I have sometimes made caramel for it, but in the interest of time I used some store bought dulce de leche and heated it in the microwave to soften it a bit. The dish comes together in under 40 minutes, including baking.

A note about store bought puff pastry- not all brands are alike. Check the ingredient label and be use to purchase the type made with 100% butter. Some of the puff pastries available commercially, have vegetable oil instead and there is just no comparison, specially in a dessert like this one. The brand I prefer is from Whole Foods, it's a little pricier than others at $10 for a one pound sheet, but well worth the extra dollars because of the remarkable results it yields. I try to use Bananas which are just beginning to speckle, if they are too ripe they will fall apart.

I used a shallow copper 10 inch skillet, but any large skillet with an oven prof handle will work fine. The tatin is best served warm, or at room temperature, it could also be served with dulce de leche ice cream. I have also made it with peaches and caramel sauce- quite yummy for the summer time when peaches are at their best.

Banana Tarte Tatin with Dulce de Leche Caramel Sauce and Rum whipped Cream
5 bananas, sliced lengthwise
2 tablespoons unsalted butter
1/2 cup sugar
1 lb frozen puff pastry (defrosted in the refrigerator for 3 hours or overnight)
2 tablespoons melted butter

2 cups whipping cream
1/2 teaspoon vanilla
1 tablespoon dark rum
1 jar dulce de leche caramel

1. In a large skillet, melt butter and mix with 1/2 cup sugar. Remove from heat, spread sugar mixture evenly and layer bananas face down over sugar.

2. On a lightly floured surface, roll out dough to approximately a 14" square or circle. Transfer dough to skillet, lay over bananas and tuck in ends. Brush 2 tablespoons melted butter over dough. bake for 25-35 minutes or until golden brown, puffed and crispy around the edges. let cool for a few minutes.

3. Whip cream until soft peaks, add sugar, vanilla, and rum. Continue beating until stiff peaks form. Set aside.

4. Flip the tart onto a large cake patter and serve with whipped cream and caramel.