Caramelized Banana Tart

Caramelized Banana Tart
 
Caramelized Banana Tart When I bought too many bananas for my husband and I to eat, I searched for new ideas (other than the common banana bread) to make with them. Found this recipe and it was a perfect choice. Very easy recipe to make and I suggest using bananas that have just ripened.
Author:
Recipe type: Dessert
Ingredients
  • 14 oz all butter puff pastry sheets, thawed in the refrigerator
  • 1 large egg yolk mixed with 1 ½ tablespoon water
  • 5 small just ripe bananas, halved lengthwise
  • 1 ½ tablespoon fresh lemon juice
  • ½ cup sugar
  • 6 tablespoons unsalted butter
  • ½ vanilla bean, split, seeds scraped
  • 2 tablespoons water
  • Whipped cream or vanilla ice cream for serving
Instructions
  1. Directions:
  2. Preheat oven to 375. Line a baking sheet with parchment. On a lightly floured surface, roll out the pastry to a rough 15x10 inch rectangle. Using a ruler, cut a ¾ inch wide strip of dough from each side to make 2 long and 2 short strips. Transfer the dough to the baking sheet, brush with the egg wash. Set the strips on each side to form a border, pressing firmly to help the dough adhere. Brush the strips with the egg wash. Freeze the tart shell until chilled, about 10 minutes.
  3. Prick the bottom of the tart shell all over with a fork. Bake the shell in the lower third of the oven for 40 minutes or until puffed and golden. Press down on the center of the shell lightly. Increase the oven temperature to 425.
  4. Rub the bananas all over with the lemon juice. In a skillet, cook the sugar over moderate heat, stirring until melted. Cook the syrup without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat; whisk in the butter, vanilla seeds and water. Add the bananas and gently turn to coat with caramel. Arrange the bananas in the tart shell, cut side up, leaving most of the caramel in the skillet. Drizzle ¼ cup of the caramel over the bananas. Bake the tart for about 20 minutes, until the bananas are slightly tender. Cool slightly. Serve with whipped cream or ice cream passing the remaining caramel.

 

Comments

  1. devynn shafer says:

    Mmmmm looks so good

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