Caramelised Banana Tart

Line a baking tray with non-stick baking paper.

Roll out the pastry to a 23 x 35 cm |9"x 14" rectangle. Cut a2.5 cm|1" wide strip of dough from each side. Place the rectangle on the baking tray.

Mix together the egg yolk and water and brush over the pastry. Place the strips on each side to form a border, pressing on firmly. Brush the strips with the egg. Chill for 20 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5.

Prick the bottom of the pastry all over with a fork. Bake for 30-40 minutes, until the shell is puffy and golden.

Increase the oven temperature to 220°C (200° fan) 425°F gas 7.

Rub the bananas with the lemon juice. Heat the sugar in a frying pan, stirring until melted. Cook without stirring until amber.

Remove from the heat and stir in the butter, vanilla and water. Add the bananas and gently turn to coat with the caramel.

Arrange the bananas in thepastry case, cut sides up, leaving most of the caramel in the pan.

Stir the honey into the caramel and spoon over the bananas.