Difficulty:[usr 2]
Soak the raisins in a bowl of lukewarm water for 15 minutes. Roll out the puff pastry to 3mm thickness. Cut it into a disk about 22 cm in diameter that you reserve in the refrigerator.
Peel the bananas, cut them in half lengthwise and then in half widthwise. Squeeze the lime juice over the flesh of the bananas.
Generously butter a fairly deep pie pan at least 18 cm in diameter. Powder the bottom with 40 g of sugar. Arrange the banana slices in a star pattern in the bottom of the pie tin, overlapping them slightly (take care to fill the entire bottom of the pie evenly). Dust with the remaining sugar.
Drain the grapes then sprinkle them over the bananas. Sprinkle with 50 g of butter in hazelnuts. Reserve the whole thing in the fridge. Preheat the oven to th. 8 (240°C).
Place the puff pastry disc on the fruit, sliding the edge inside the mold so that the fruit is well wrapped in the dough. Bake at th. 8 (240°C) for 15 to 20 minutes.
While cooking, make the caramel with 150 g of sugar and 5 tablespoons of water. When it browns, pour in the liquid cream, whisking vigorously.
Take the pie out of the oven. Place the serving dish on the tourtière, turn the whole thing over, which must be slightly caramelized. Remove the meat pie.
Decorate the pie with mint leaves. Powder with icing sugar. Enjoy while still warm with a bead of sauce.
Note:Lemon juice preserves the white color of bananas. Keep the caramel sauce at room temperature to maintain its smooth consistency.
