Banana and pecan tartes tatin

2 cups SR flour
125g butter, chilled, chopped
1 egg, lightly beaten
1 tbsp cold water
flour, for kneading
1/3 cup white sugar
extra 40g butter
1/3 cup pecans, coarsely chopped
4 bananas, peeled, sliced

1. preheat oven to 200C. Line 4 10cm round cake tins with baking paper. Process flour and butter in a food processor until mxiture resembles fine breadcrumbs. Add egg and water and process until mixture just comes together. Turn out dough onto a lightly floured surface andknead until smooth. Form into 4 small discs. Wrap in plastic wrap and refrigerate for 20 mins.
2. Put sugar ina heavy based pan over a medium heat and cook, without stirring until sugar has melted and just turned golden. Add extra butter and swirl to combine. Remove caramel from heat and pour evenly into each prepared tin. Sprinkle pecans over caramel and top each dessert with 2 layers of banana slices, overlapping slightly.
3. roll each pastry disc into a 13cm round. Put 1 pastry round over each tin, folding surplus back up over edges onto itself and towards centre. Bake tarts for 20-25 mins or until golden. Stand for 5 mins before turning out onto plates.