If you don't like bananas you can use thin slices of apple, or pear, or figs, whatever fruit you fancy.
2 or 3 Bananas finely sliced
1 sheet puff pastry, rolled to 2-3mm thick
20g unsalted butter,
melted 2-3 tbsp caster sugar
splash of rum or brandy
Preheat the oven to 180C
Take a sheet of baking paper and place it on a baking tray. Cut the pastry into a 12inch round circle and place on the baking paper. Prick the pastry all over with a fork.
Arrange the slices of banana on the pastry, in a spiral, making sure they overlap, starting from the outside and finishing in the middle.
Sprinkle a good layer of sugar all over the bananas, then brush with the melted butter and sprinkle generously with more caster sugar.
Bake for 15-20 minutes minutes or until the tart is caramelised.
Remove from the oven and invert onto another baking tray, drizzle the rum over the base and return to the oven base side up for 5 minutes or until cooked.