Banana rum tart tatin

1. Preheat oven to hot, 220°C. Lightly grease and line four 12cm loose-bottom flan pans with baking paper.
   
   
2. SAUCE: In a small saucepan, combine all ingredients. Stir over a low heat until sugar dissolves and mixture is smooth. Increase heat to medium and simmer 2-3 minutes until thickened.
   
   
3. Place 1 tablespoon sauce in the base of each pan. Arrange banana slices in single layer over this.
   
   
4. Cut two 13cm rounds from each sheet of pastry. Cover bananas with pastry, tucking edges under.
   
   
5. Bake 10-12 minutes, until pastry is golden. Invert pans onto serving plates and remove baking paper. Serve with remaining warmed sauce and ice-cream.

• Rum can be replaced with ½ teaspoon vanilla extract and ¼ teaspoon mixed spice, if preferred.