French Banana Tart
Enjoy this quick and easy banana dessert!
Ingredients
- 2 large ripe bananas peeled and sliced
- 2 oz unsalted butter (55 g ), ice cold
- 3 oz pastry flour (85 g)
- 2 tbsp caster sugar
- ½ tsp pink peppercorns optional
- salt
Instructions
-
Add the flour, butter, a tablespoon of sugar and a pinch of salt to a blender.
-
Blend until you get a dry mixture. Add a tablespoon of water. Pulse into a moist dough. Add more water if the dough is dry.
-
Then transfer the dough to a floured surface. Knead it for a minute. You can wrap it up, store it in your fridge and use it later. Roll out the dough thinly, about ⅕ inch (5 mm). Cut it into a nice circle using a mixing bowl or anything that fits on top of the dough. Run a knife along the side.
-
Then transfer the circle to a baking tray or pizza sheet.
-
Sprinkle with some sugar. Then top with the banana slices.
-
Bake the banana tart in a preheated oven at 410°F (210°C) for 30 minutes. Cover it with some tinfoil after 15 minutes to keep the edges from burning. In the meantime add the remaining sugar, 4 tablespoon of water and pink peppercorns (optional) to a small saucepan.
-
Boil it gently over medium heat until the sugar starts to thicken lightly into a runny syrup. Then take the pan off the heat and keep it aside.
-
Remove the baked banana tart from the oven and brush with the sugary syrup.
-
Then slice the tart up. Serve hot or lukewarm.