Banana Tarte Tatin

2. Place remaining sugar in a medium-sized saucepan and add enough water to just cover it. Heat on medium until the sugar is dark golden and bubbling. Remove from the heat and add the butter.

3. Pour this caramel into a round 23cm flameproof dish and add the bananas, pressing them down into the caramel (watch your fingers!).

4. Using a knife, stab holes all over the pastry. Sit the dish on top of the pastry and cut out a piece about 2cm wider than the dish. Lay it on top of the bananas, tucking in the excess pastry.

5. Cook for 20 minutes until the pastry is puffed and golden. Place a dish over the tart and carefully invert. Sprinkle with the pistachios and serve.