• Heat oven to 200°C (390°F).

For the tart:

• In an 8-9 inch heavy ovenproof frypan (skillet) melt the sugar and butter together on a low heat, stirring as it starts to colour. Once the sugar has melted, turn up the heat to moderately high and let it simmer until it turns a deep caramel colour. Don’t worry if the butter separates – it will all emulsify as it’s cooking. Take the pan off the heat and let it cool slightly.
• Meanwhile, slice the bananas lengthwise in two and sprinkle them with lemon juice.
• Arrange the sliced bananas, cut-side down, alongside each other in the frypan (be super careful that you don’t burn your fingers!), then sprinkle over the zest of one of the oranges and 1/2 teaspoon of the cinnamon.
• Cut the pastry into a circle 3cm larger than the pan (if you’re using your own rough puff pastry, roll out to a wide enough circle larger than the pan). Lay the pastry on top of the bananas and tuck the edges down inside the tin. Cut a few small slits in the pastry.
• Bake in the oven for 25-30 mins until the pastry is deeply golden. Take it out of the oven carefully using oven gloves and place the pan on the stove to cool for 5-10 minutes.

For the cream:

• Meanwhile, whisk the double cream with the icing sugar until soft peaks form. Add the rum, remaining half teaspoon of cinnamon and remaining zest of one orange, and whisk until just combined.

To serve:

• Carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. If necessary, you can leave the tart for up to an hour before serving, at which point it will still be slightly warm. Slice and serve with a good dollop of cream.