Banana - chestnut tartlets with puff pastry

Ingredients:

• 1 sheet of puff pastry, cut into 6 circles
• flour
• 6 bananas, cut into ½-inch slices
• 2 cups boiled, shelled chestnuts
• 1 cup sugar
• ¼ cup water

Bring the sugar and water to a boil in a medium saucepan over medium heat. Brush the undissolved crystals down the side of the pot with a wet pastry brush. Swirl the mixture -do not stir- in the pan and simmer it until it takes on a light, amber color. Remove from heat.

Place the puff pastry circles on a parchment lined baking sheet. Turn in the perimeter of each to form a thick ring that will hold in the fruit mixture. Place the bananas and chestnuts inside each tartlet, forming a concentric circle with the bananas. Drizzle each tartlet with 2 ½ tablespoons of the caramel and sprinkle with a little additional sugar. Bake in a preheated oven at 375 F for about 25 minutes, until the bananas are softened, the caramel deep brown and the puff pastry golden. Remove, cool slightly and serve.

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