In a pan put butter and apple halves and cook on a low heat until tender (until you can easily pierce the apples with a fork).
Add the hazelnuts and stir for a few minutes. Turn the heat off and add sliced bananas. Stir and put everything in a large tin, then cover the fruit with puff pastry and put in heated oven (200°C) . To make things easier, put baking paper at the bottom of the tin before adding the fruit.
When the puff pastry is brown and crispy, the pie is ready to be turned over and served plain or with a touch of double cream on top.
Courtesy of Valentina di Mauro
Tags: italian food, recipes, tarte, tatin, apples, bananas, hazelnuts