375 g (12 oz) pack chilled ready-rolled puff pastry
4 ripe bananas, cut in half lengthways
150 ml (1/4 pint) shop-bought toffee sauce
vanilla ice cream or single cream, to serve (optional)
Lightly grease a 23 cm (9 inch) round cake tin or frying pan with an ovenproof handle. Unroll the pastry and cut out a circle slightly larger than the tin or pan.
Lay the bananas, cut side down, in the base of the tin or pan. Spoon over the toffee sauce, covering the bananas evenly. Place the pastry circle over the tin or pan, tucking the edges loosely round the edges so that steam can escape.
Place in a preheated oven, 200°C (400ºF), Gas Mark 6, for 20–25 minutes or until the pastry is puffed and golden. Leave to stand for a few minutes to cool slightly.
Using an oven glove, place a serving dish on top of the tin or pan and turn upside down. Scrape any remaining sauce over the tarte tatin. Serve immediately with vanilla ice cream or single cream, if using.