Mini Banana & Melted Caramel Tatins

Preheat oven to 375°F (190°C). Grease a muffin tin or mini tart molds.

In a small saucepan, melt sugar over medium heat until it turns golden and caramel-like. Stir in butter, vanilla, and salt.

Quickly spoon a little caramel into each muffin cup (just enough to coat the bottom).

Place one or two banana slices on top of the caramel in each mold.

Cut the puff pastry into circles slightly larger than the muffin cups and place them over the bananas, tucking the edges in neatly.

Bake for 18–20 minutes, or until puff pastry is golden and crisp.

Let cool for 5 minutes, then carefully invert the tatins onto a tray or serving platter.

Serve warm with whipped cream or vanilla ice cream.

Serving and Storage Tips