Ingredients : 5 tbsp butter, cut into pieces ⅔ 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
Directions : 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. Pour into an 8in (20cm) round ceramic tart dish or pan (not loose-bottomed), turning the dish to coat the bottom evenly.Peel the bananas and cut into slices ½ in (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. 2. Meanwhile, on a lightly floured work surface, roll the pastry into a circle about 9in (23 cm) in diameter and ¼ in (5mm) thick. Trim off any excess pastry. 3. 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. 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.
Notes : 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.
Prep Time: 15 Mins Cook Time: 35 Mins Special equipment: • 8in (20cm) tart dish or pan (not loose-bottomed), ServeS 6
