French banana tart

1 . Stage

Place butter and sugar in the pan and cook, stirring until brownish-golden, about 8-10 minutes.

2 . Stage

Remove from heat and add orange zest and cinnamon and stir.

3 . Stage

Pour the caramel mixture over the bottom of the baking dish. Cut the bananas into halves and place them on top of the caramel mixture.

4 . Stage

Place the thawed dough on top of the bananas, spreading it evenly over the entire surface and pressing the edges together.

5 . Stage

Use a fork to prick a few times on top of the dough so that the steam can escape during baking.

6 . Stage

Bake in a preheated oven at 205C (400F) for about 30 minutes. The tesso should turn light brown and the caramel should be bubbling around.

7 . Stage

Remove from the oven and let stand for about 2 minutes. Then turn the tart on parchment paper and cut it into portions.

8 . Stage

Serve hot with an ice cream scoop.