Salted Caramel Apple Banana Tart

1.Preheat your oven to 400°F (200°C).

2.Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Trim the edges and prick the bottom with a fork to prevent puffing.

3.Place the pastry in the tart pan and chill in the refrigerator while you prepare the filling.

4.In a large skillet over medium heat, melt the butter. Add the sliced apples and bananas, and sprinkle with cinnamon. Cook for about 5 minutes until the fruits start to soften, stirring occasionally.

5.In a separate saucepan, combine the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color, about 5-7 minutes. Be careful not to burn it.

6.Once the sugar is caramelized, carefully whisk in the heavy cream (it will bubble up) and then add the sea salt and vanilla extract. Stir until smooth and remove from heat.

7.Pour the caramel sauce over the cooked apples and bananas, gently stirring to coat the fruit evenly.

8.Remove the pastry from the refrigerator and fill it with the caramelized fruit mixture, spreading it evenly.

9.Brush the edges of the pastry with the beaten egg for a golden finish.

10.Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. The filling should be bubbly.

11.Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.