Caramel Banana Tart
Bananas are the perfect companion to sticky and sweet caramel.
Prep Time: 15M
Cooking Time: 35M
Serves: Serves 6
- 5 tbsp butter, cut into pieces
- 2/3 cup light corn syrup
- 4 firm-but-ripe medium bananas
- half of a 17.3oz (425g) box frozen puff pastry sheets (1 sheet), thawed as package directs
- all-purpose flour for dusting
- Preheat the oven to 400°F (200°C). Combine the butter and syrup in a small, heavy saucepan. Cook over medium-low heat until the butter has melted and the mixture is smooth, then allow to bubble for 1 minute. Pour into an 8in (20cm) round ceramic tart dish or pan (not loose-bottomed), turning the dish to coat the bottom evenly. Peel the bananas and cut into slices 1/2in (1cm) thick, then arrange them neatly on top of the syrup mixture-this will be the top of the tart when it's turned out. Place the dish on a baking sheet and bake for 10 minutes.
- Meanwhile, on a lightly floured work surface, roll the pastry into a circle about 9in (23cm) in diameter and 1/4in (5mm) thick. Trim off any excess pastry.
- Carefully remove the tart from the oven and place the pastry circle on top. Use the handle of a knife to tuck the edge down into the pan. Bake the tart for another 20-25 minutes or until the pastry is golden brown. Let stand for 5-10 minutes, then place a serving plate on top and invert the tart onto the plate. Cut into wedges and serve with vanilla ice cream.
- The caramel gets very hot. Take great care not to touch it when you're topping the bananas with the pastry or inverting the tart.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!