Banana Tart Tatin
175g caster sugar
50g unsalted butter and dices
250g egg yolks
250g castor sugar
1. Place the flour, butter, sugar and the lemon rind (if using) in a food processor. Blend for a few seconds, then add half the beaten egg, and continue whizzing. You might need to add a little more egg, but don't add too much -- it should just come together. Alternatively, if making by hand, rub the butter into the flour, add the sugar and lemon rind, then bring it together with the egg.
2.With your hands, flatten out the ball of dough till it is about 3cm thick. Wrap or cover it, and place it in the fridge for at least 30 minutes (it will keep well for a couple of days).
Preheat the oven to 180C. Make the caramel base for the tarts by combining the sugar and 50ml of water in a small heavy-based saucepan over high heat. Cook the syrup until it is golden, then remove the pan from the heat and whisk in the butter and cream. Divide the caramel among 6 tarte Tatin pans. Cut the bananas into 5mm slices and place them on top of the caramel, arranging the slices in a single, slightly overlapping layer. Cut out 6 sweet pastry rounds to fit the tarte Tatin pans and place one in each pan, tucking the edges in, then bake for 20 minutes or until golden. Gently turn out each warm tarte Tatin by turning the pan upside-down and tapping the bottom; it should slide out. Place a tart in the centre of each plate, top with a scoop of vanilla ice-cream and serve immediately.