How To Make Banana Tarte Tartin

Preheat the oven to 200C.

1. In a frying pan, over a low heat melt the butter and jaggery along with the star anise pods and once the butter has melted, turn up the heat and allow the mix to bubble. If the butter separates, add a couple of tablespoons of warm water and stir until everything has assimilated and the caramel has turned a deeper colour. Remove the star anise pods.
2. Pour the caramel into a 23com cake tin with a solid base and sprung surround. Spread the caramel evenly and quickly across the base and arrange the sliced banana pieces in concentric circles in the tin. Then dust over the cardamom and cinnamon powder and a pinch of salt.
3. Cut the pastry around the tin, approximately 3cm larger than the tin. Lay the pastry over the bananas and tuck the edges down inside the tin. Bake in the oven for around 30 minutes until the pastry has risen and cooked through.
4. Allow the tarte to cool in the tin for 5 mins, then very carefully turn the tarte out onto a cake stand.
5. Serve with crème fraiche dusted with cinnamon or lime zest