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

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Banana toffee tart
  • 50 Mins
  • Serves: 8
  • Price: 26p per serving
Nutritional Info
Each 100g serving contains
  • Energy

    1876KJ

    448KCAL

    22%
  • Fat

    23.2g

    high

    33%
  • Saturates

    12g

    high

    60%
  • Sugars

    32.3g

    high

    36%
  • Salt

    0.5g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1876kJ/448kcal.
Ingredients
  • 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
Method
  • 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.