BANANA TARTE TATIN

For the pastry: Put a cup of all-purpose flour (with a pinch of salt) in the bowl of a food processor. With the machine running, add three-quarters of a stick of cold butter, cut into pats. The result should be something like cornmeal. Dribble in two or three tablespoons of ice water, machine running, and let the dough form a ball. Wrap in plastic wrap and refrigerate.

For the caramel: Melt a stick of sweet butter in an eight- or nine-inch oven-safe skillet; add a cup of sugar and three tablespoons of water and cook over medium-high heat. It will bubble thickly, then start to turn golden; at this point remove from heat and stir for even color. Fold in two or three bananas that you have peeled, sliced into rounds, and drizzled with lemon juice.

Roll the chilled pastry into a thin disk slightly wider than the pan. Fit pastry over pan, working the edges inside the pan's rim. Set on a cookie sheet and bake at 425 degrees for 25 minutes. Invert onto a platter and serve.