Quick, easy, and impressively good! Think of it as caramelized, barbecued bananas on a stick! Here we go…
Makes 8-12 small tarte tartins
- 1cup caster (or a similar organic) sugar
- 1 tbsp unsalted, organic butter
- Pinch of kosher salt
- About 4 large ripe organic bananas
- Package of all-butter puff pastry, thawed if frozen
Preheat the oven to 200C/400F
- Mix the caster sugar and 3 tbsp water in a deep-sided saucepan. Place over a high heat and leave until the sugar caramelizes; do not stir. Once the sugar has turned a deep amber and the bubbles reduce in size, remove the pan from the heat and stir in another 2 tbsp water, along with the butter and salt. Stir until the mixture has thoroughly combined, then divide the caramel equally into 8-12 small tart pans.
- Chop the bananas into 1cm-thick discs. Place the bananas flat on the caramel in each mini tart pan.
- Unroll the pastry and cut out 8-12 discs using the top portion of the mini tarte pan (as pictured). Place each one on top of the bananas, gently tucking the sides down. Prick a small hole in the top, then bake for approximately 15 minutes, or until the pastry has puffed up and turned dark golden brown.
- Remove from the oven and carefully remove each tart out of each pan, inverting it on the same rack it was baked in so the bananas are on top. Use a small, flat metal spatula to scoop the tarts up from underneath. You will need to do this quickly, before the caramel has a chance to harden and stick the tarts to the pans.
- Place the tarte back into the oven and bake for another 15 minutes or until you have reached a desired brown, and caramelized tint to the bananas. Allow to cool before serving. Top with sliced almonds, poppy seeds, and/or whipped cream, if desired.