Kalanggaman - Banana Cue Upside-down Tarts

Drawing from my personal recollections of island-hopping excursions in the Philippines and my curiosity to sample the trending upside-down puff pastry tarts (you know the ones), this is Castaway's banana cue upside-down tarts.  It’s important to note that this is, of course, no traditional recipe, but rather a playful rendition infused with memories of a timeless favourite. Banana cue, delectably caramelised and warm bananas, graced our palate at the conclusion of nearly every day. Its alluring sweetness captivated us, beckoning us to savour this delightful island-hopping treat. While I wholeheartedly recommend experiencing the traditional version by simply caramelising the bananas and indulging, these petite tarts offer an exquisite sit-down dessert option that you are sure to adore.

FOR THE BANANA CUE 
½ cup brown sugar, divided 
¼ cup water

1 sheet frozen puff pastry, thawed
Sesame seeds
1 medium banana
1 egg, beaten

FOR SERVING
Vanilla ice cream (optional)

MAKE THE BANANA CUE: Add the sugar and water to a large saucepan over medium heat. Stir frequently until the sugar melts into a golden caramel. Turn the heat to low, keeping an eye on it and stirring occasionally to avoid crystallisation.

Peel the banana and slice it into 24 equal discs. Set aside.

Preheat the oven to 180˚C.

MAKE THE TARTS: Using the rim of a glass, cut out 6 discs from the thawed puff pastry.

Place 6 teaspoons of sesame seeds on a baking tray lined with baking paper (placed evenly with space in between each sesame “pile”). Spoon a tablespoon of the sugar caramel on top of each sesame seed round, then place 4 slices of banana on top of the caramel. Place a disc of puff pastry over each banana round, then press down the edges with a fork to seal. Brush with egg wash and place in the preheated oven. Bake for 15-20 minutes or until puffed and golden. Remove from the oven and allow to cool slightly before turning them over to reveal the golden banana cue and transferring them to individual serving bowls. Serve warm with ice cream.