Caramel banana tart

How to make Caramel banana tart recipe - 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. tarte de banane au caramel recette

Special equipment • 8in (20cm) tart dish or pan (not loose-bottomed)

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

Method:

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.

2 Pour into an 8in (20cm) round ceramic tart dish or pan (not loose-bottomed), turning the dish to coat the bottom evenly.

3 Peel the bananas and cut into slices ½in (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.

4 Meanwhile, on a lightly floured work surface, roll the pastry into a circle about 9in (23cm) in diameter and ¼in (5mm) thick. Trim off any excess pastry.

5 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.

6 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.

Caramel banana tart