1. Preheat oven to 400°F (200°C). Slice bananas crosswise into 1/4-inch-thick (6-mm) slices; set aside. Unfold pastry sheet onto a lightly floured surface. Invert All White Ceramic 8” Sauté Pan over pastry sheet; using Pastry Cutter, cut around edge of pan to create an 8-in. (20-cm) pastry circle. Discard trimmings. Prick pastry circle several times with a fork.
2. Add butter to pan; cook over medium heat 1-2 minutes or until melted, stirring occasionally. Remove pan from heat. Sprinkle brown sugar over butter. Arrange bananas in a slightly overlapping circular pattern over brown sugar. Place pastry circle over bananas and tuck edges under. Bake 23-26 minutes or until pastry is deep golden brown.
3. Using Oven Mitts, remove pan from oven. Immediately invert tart onto cutting board; cool 10 minutes. Cut and serve warm with ice cream, if desired.

Yield: 4 servings

Nutrients per serving: (excluding optional ingredient): Calories 310, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 34 g, Fiber 2 g, Protein 3 g