Banana toffee tart
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- 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.