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Caramel Banana Tart

Categories: Comfort Foods, Entertaining, Sweet
Type: Desserts and Baked Goods

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
Caramel Banana Tart photo

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  1. 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.
  2. 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.
  3. 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:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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