Sticky banana puff pastry tart

Prep time: 15 minutes

Cooking time: 25 minutes

Difficulty: Moderate

Makes 6 servings

Sticky banana puff pastry tart

A perfect combination of toffee, banana and crisp light pastry!

Ingredients

40g butter
75g WHITWORTHS LIGHT SOFT BROWN SUGAR
375g sheet of ready-rolled puff pastry
2 large bananas
WHITWORTHS TWIST AND SPRINKLE ICING SUGAR

Preparation method

Preheat the oven to 200°C / Gas Mark 6.

Unroll the puff pastry onto a floured surface, use an upside down 20-23cm ovenproof frying pan as a template to cut out a disc of pastry and leave in the fridge until you are ready to use it.

Melt the butter in the frying pan, stir in the WHITWORTHS LIGHT SOFT BROWN SUGAR and cook over a medium heat for about 4-5 minutes until the butter and sugar turn into a golden caramel. Take the caramel off the heat and leave to get cool, but not firm.

Cut the bananas into 1/3’s lengthways. Arrange in the caramel, lay the pastry disc on top of the bananas and tuck the edges down the sides of the pan. Bake for 20-25 minutes in the oven until the pastry is golden brown. Leave to cool for about 5 minutes before turning out.

To turn the tart out, put an upturned, large plate on top of the pastry. Spread your hand across the plate to get a good grip. Quickly flip the pan upside down and then carefully lift it off.

Allow to cool slightly before dusting generously with WHITWORTHS TWIST AND SPRINKLE ICING SUGAR.

Top tips

Sprinkle a few pecan nuts on top of the caramel before adding the bananas.

Serve with a generous dollop of crème fraiche, sweetened with a little WHITWORTHS ICING SUGAR.

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