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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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This recipe was given to me by a friend, don't know where it originated. I haven't tried it, but she thought it was easy enough for me to try. Ingredients:
50 g butter |
75 g firmly packed brown sugar |
60 ml thickened cream |
1/4 teaspoon ground cinnamon |
600 g bananas, thickly sliced |
1 sheet ready made butter puff pastry, thawed |
1 egg, lightly beaten |
Directions:
1. Preheat oven to hot 220 C degrees or 200 C degrees fan forced.
2. Combine butter, sugar, cream and cinnamon in a small saucepan, stir over low heat until sugar dissolves.
3. Bring to the boil, reduce heat and simmer, uncovered for 2 minutes.
4. Pour caramel sauce into the base of a 23cm pie dish, arrange bananas over the pie dish.
5. Trim the corners from the pastry sheet to form a 24cm circle.
6. Place the pastry sheet over bananas, ease pastry into side of dish.
7. Brush pastry with egg, cook in a hot oven for 15 minutes or until pastry is browned.
8. Invert tart, serve with ice-cream or cream.
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