Butterscotch Banana Tarte Tatin

All-purpose flour, for work surface
1 sheet frozen puff-pastry dough (my favorite brand is Dufour), thawed in the refrigerator for 1 day
3 tablespoons (42 grams) unsalted butter
½ cup (95 grams) packed dark-brown sugar
½ teaspoon sea salt flakes, such as Maldon
5 large ripe bananas (preferably without speckles), peeled, halved lengthwise
1 teaspoon vanilla extract
1 tablespoon bourbon or Scotch (optional)
Vanilla ice cream, for serving

This dish makes an incredible dessert.

For this recipe, you’ll need a 9-inch skillet heavy enough so you fear dropping it on your toes. Preheat your oven to 400 degrees. Roll out your puff pastry on a floured surface to a 9-inch circle, and trim if necessary. Transfer the pastry to the fridge until needed.
Melt the butter in the 9-inch skillet over medium-high heat. Stir in the sugar and salt. Cook, swirling the skillet occasionally, until the mixture turns medium amber, about 3 minutes.
Arrange the bananas in the skillet, overlapping them slightly. Cook, without stirring, for 3 minutes. Drizzle the vanilla and the alcohol of your choice (if using) over the bananas, and cook them until most of the liquor has evaporated and the liquid has thickened, about 1½ minutes. Remove the bananas from heat.
Place the pastry round on top of the bananas, and transfer it to the oven. Bake until the pastry is golden brown and puffed, about 25 minutes. Remove the tarte from the oven, and carefully invert the tarte onto a serving plate. Don’t even think about serving this without vanilla ice cream.