Banana toffee tart

Banana toffee tart

This banana version of a tarte tatin is so simple. Make sure you use a cake tin with a solid base so the lovely sticky toffee doesn't drip through.

By , 21 September 2015
Banana toffee tart
  • Ready in: 50 mins
  • Serves: 8
  • Price: 26p per serving
Nutritional Info
Each 100g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1876KJ 448KCAL
of your reference intake.
Typical energy values per 100g: 1876kJ/448kcal.
  • 75g unsalted butter, plus extra for greasing
  • 75g light soft brown sugar
  • 6 medium-size bananas(just ripe)
  • 500g pack ready-to-roll puff pastry
  • Flour for rolling out
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Grease a 20cm round cake tin. Melt the butter in a small pan. Add the sugar and stir until it dissolves. Simmer for 2 minutes, making sure it doesn’t burn. Pour half into the tin to cover the base.

  • Peel the bananas and cut into 1.5cm pieces. Arrange in the base of the cake tin to create a layer. Spread the rest of the toffee mixture on top.

  • Roll out the pastry to roughly the thickness of a pound coin and then cut out a circle that is slightly larger than the tin.

  • Put the pastry over the bananas and tuck the edges in lightly. Make two 2cm cuts in the middle of the pastry.

  • Bake for 25-30 minutes, until the pastry is crisp and golden. Leave in the tin for a few minutes then carefully turn out onto a plate, upside down, so the bananas are on top.