As a proud South African, I too enjoy a proper braai. For my international friends, a braai is your version of a barbecue.
The usual suspects at a braai are boerie rolls, any type of meat, charred corn, garlic bread and our famous whole baked potatoes.
But for me, a meal is never complete without dessert! So, why not use your trusty braai to create an impressive sweet ending, too?
I used bananas for this recipe but you can easy swap them for thinly sliced apples, peaches or pears. I topped mine with some crunchy, salted peanuts and recommend you to serve it alongside vanilla or peanut butter skinny scoop protein ice cream - divine!
C A R A M E L I S E D B A N A N A T A R T E T A T I N
60g unsalted butter, cut into cubes
150g brown sugar
4 bananas, sliced lengthways
1/4 tsp ground cinnamon
plain, sifted flour, for dusting
250g puff pastry
1/2 cup lightly toasted and roughly chopped salted peanuts, to serve
Vanilla or peanut butter skinny scoop ice cream, to serve
1. In a heatproof foil dish (round tart dish or rectangular one) add butter and place onto the braai.
2. Allow the butter to melt, then add caster sugar. Stir to combine.
3. Allow to cook, stirring frequently, until sugar has dissolved and you have a golden caramel colour.
4. Remove from the heat and carefully add banana to the caramelized sugar. Be very careful here as you do not want to burn any fingers!
5. Put dish aside and lightly flour your work surface. Roll out puff pastry and cut it to the same size as your serving dish (whether it is round or rectangular)
6. Using a rolling pin, carefully drape the pastry over your caramelized banana and gently, using a dishcloth or protective glove, press the pastry down the sides of the dish.
7. Prick the pastry a few time with a fork, then place onto your braai. Put your lid down and allow to cook for 20 minutes or until baked golden.
8. As soon as the tarte tatin is ready, carefully place a serving plate on top of your hot dessert. Gently flip it over onto the place so that your banana is facing upwards.
9. Serve warm with peanuts and ice cream.
TIP: To make this slightly healthier, I recommend you swap the caster sugar for coconut sugar. If you can find yourself a gluten free puff pastry then go for it!