Banana and Caramel Pie

Ingredients

For the dough:

Flour 200 g

Sugar 30 g

Salt 1 pinch

Butter 100 g

Water 100 ml

For the filling:

Butter 80 g

Sugar 120 g

Banana 3

Mix the flour, sugar, and salt. Add the pieces of butter and mix thoroughly with your hands. Pour 100 ml of water into the dough and continue mixing. Form the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes. The dough is ready to roll out.

Melt the butter in a frying pan, add the sugar, and wait until it caramelizes. Pour the hot caramel into the pan (it's best to grease the sides with butter beforehand).

 Cut the bananas into 0.5-1 cm rounds. Place them in the pan on top of the caramel (whether it's cooled or not). Spread the batter on top. Trim the batter to fit the edges of the pan.

Place the edges of the batter in a circle inside the pan, piercing the batter in several places with a fork. Bake for about 20 minutes at 180-200°C. When the batter is golden brown, run a knife around the edges of the pan to make sure the edges aren't sticking, cover the pan with a plate, and flip the pie over.

Some of the caramel will have soaked into the bananas, while some will remain on the pie, forming thin, crisp threads as it cools.

Enjoy!