Instructions: For the pastry place the flour icing sugar and butter in a food processor and process briefly.

Mix the egg with 1 tbsp cold water and add through the feeder tube until combined. (Or make the pastry by hand.)

Wrap in clingfilm and chill for an hour.

Lightly butter a 25cm wide 5cm deep oven dish (I use a castiron skillet).

Cream together the muscovado sugar and softened butter and smear all over the base of the dish.

Arrange the bananas on top side by side.

Roll out the pastry to a circle about 5cm larger than the pan.

Place this over the bananas and carefully tuck in the edges between the fruit and the pan: this forms the sides of the tart once it has been inverted.

Prick the pastry a couple of times then bake at 190C/375F/Gas Mark 5 for about 45 minutes until golden brown and cooked through.

Remove from the oven and allow to cool for at least 10 minutes then run a knife around the edges of the pan.

Place a serving plate on top then carefully but swiftly turn it over so the tart inverts onto the plate.

If some sticks just patch it up.

Grate a tiny amount of nutmeg over the bananas then serve warm with creme fraiche or ice cream.

Grate a little nutmeg over the top before serving to give a fragrant spiciness.

This is delicious served with Rocombe Farms stunning Organic BananasnCream ice cream. Available from selected food stores or by mail order on 016-26834545 (five mixed tubs cost $29.95 inc p&p).

Serves 4

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