"I made this upside-down tart ONLY using this 11-inch, ceramic-coated skillet from Tuxton Home (that is the bottom of the tart that you see in the picture above). I first melted the butter and sugar to make the caramel on the stove top. Then assembled the tart in the same pan and placed it all in the oven to bake. Flip and serve! Awesome, right?!?"
Preheat the oven to 400°F (200°C). If necessary cut the puff pastry sheet into a circle using the top of your skillet (place it upside down on the dough and cut with a knife around the edge).
Melt the butter in a 10 inch skillet over medium heat.
Add the brown sugar and, stirring occasionally, cook for a couple of minutes until melted.
Remove from the heat and add the banana slices in one layer over the caramel.
Sprinkle with sea salt and orange zest finely grated (I used the zest of only half of one large orange). Remove from the heat and cover with the puff pastry. Tuck the edges down.
Place in the oven and bake until the puff pastry is risen and golden on top. Let cool down for 5 minutes and gently invert onto a serving platter. Careful not to burn yourself whit the hot caramel. If banana pieces moved around or stick to the pan gently remove and add to the tart. Let settle and cool down before cutting and serving. Enjoy.
