Recipes
Banana toffee tart
This banana version of a tarte tatin is so simple. Make sure you use a cake tin with a solid base so the lovely sticky toffee doesn't drip through.
This banana version of a tarte tatin is so simple. Make sure you use a cake tin with a solid base so the lovely sticky toffee doesn't drip through.
Cook: 50 Mins
Serves: 8
Price: 26p per serving
Nutritional Information
Each 100g serving contains
Energy
1876kj
448kcal
1876kj
448kcal
22%
Fat
23.2g
23.2g
High
33%
33%
Saturates
12g
12g
High
60%
60%
Sugars
32.3g
32.3g
High
36%
36%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1876kj/448kcal
Typical energy values per 100g:
1876kj/448kcal
Ingredients
75g unsalted butter, plus extra for greasing
75g light soft brown sugar
6 medium-size bananas(just ripe)
500g pack ready-to-roll puff pastry
Flour for rolling out
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Grease a 20cm round cake tin. Melt the butter in a small pan. Add the sugar and stir until it dissolves. Simmer for 2 minutes, making sure it doesn’t burn. Pour half into the tin to cover the base.
2
Peel the bananas and cut into 1.5cm pieces. Arrange in the base of the cake tin to create a layer. Spread the rest of the toffee mixture on top.
3
Roll out the pastry to roughly the thickness of a pound coin and then cut out a circle that is slightly larger than the tin.
4
Put the pastry over the bananas and tuck the edges in lightly. Make two 2cm cuts in the middle of the pastry.
5
Bake for 25-30 minutes, until the pastry is crisp and golden. Leave in the tin for a few minutes then carefully turn out onto a plate, upside down, so the bananas are on top.