1.Preheat oven to very hot 240°C (220°C fan-forced). Grease a 23cm pie dish.
2.Stir butter, sugar, cream and cinnamon in a small saucepan, over low heat, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes. Pour caramel sauce into prepared pie dish; top with banana.
3.Trim comers of pastry sheet to form about a 24cm circle. Place pastry sheet over banana; press pastry edge into side of dish. Brush pastry with egg, bake, uncovered, for about 15 minutes or until pastry is browned.
4.Carefully turn the tart onto a serving plate. Sprinkle with fresh berries and serve immediately with ice-cream or cream, if desired.
Not suitable to freeze or microwave.Note