This deliciously indulgent twist on a classic features bananas cooked in a sticky-sweet toffee sauce, encased in a heavenly buttery pastry. Although it may look tricky, this comforting pud is actually really easy to master, and we've broken it down into just seven simple steps. Scroll to the bottom of the guide to see the ingredients list, and remember to take a screenshot before heading in store.
Heat the oven to gas 5, 190°C, fan 170°C. Dust a clean surface with 1 tbsp plain flour and unroll a 375g pack of light puff pastry. Cut into a 22cm round. Transfer to a baking sheet and chill for 20 mins.
While the pastry is chilling, add 200ml double cream, 60g diced butter and 65g light muscovado sugar to a 20cm ovenproof frying pan. Melt over a medium heat until smooth and bubbling. Stir for around 3 mins until the sauce thickens and turns a light toffee colour. Remove from the heat and pour a third of the sauce into a jug.
Place the pan on a heatproof surface. Slice 5 ripe bananas into 2cm rounds. Carefully arrange the banana pieces in circles, cut side down, over the remaining sauce in the pan.
Return the pan to a medium heat for 3-4 mins to begin cooking the bananas, allowing them to colour slightly. The toffee sauce should be gently bubbling.
Drape the pastry on top, tucking the edges around the bananas to ensure they are all covered with no gaps between the pan and pastry. Bake in the oven for 25-30 mins until the pastry is puffed and golden and the sticky toffee sauce is bubbling at the edges.
Remove the pan from the oven and leave to cool for 5 mins. Loosen the tarte with a palette knife, then cover the pan with a large serving plate. Invert the pan and plate together, gently shaking to ease the tarte out if needed.
Slice and serve with the remaining sauce.
We've prepared a simple shopping list so you can easily get all you need to make this decadent dessert. Be sure to note down the ingredients or take a screenshot before heading to the shops.
1 tbsp plain flour, for dusting1 x 375g pack ready rolled light puff pastry200ml double cream60g butter, diced65g light muscovado sugar5 ripe bananas
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