These banana tarts are so simple to make. They are also versatile because you can use as many or as little banana slices as you want, and you can adjust the spices. I used pumpkin spice for these, but you can use nutmeg, cinnamon, or even a package of vanilla pudding mix.
I didn’t dress these up. In fact I had to quickly snap this shot en route to its waiting customer, there was no time for embellishments. But you could drizzle chocolate, or add a dollop of whipped cream.
This recipe is adapted from a class I took on Friday night at Le Gourmet Depot in Snohomish, WA. It was delicious, and the best part is that I had all of the ingredients waiting for me when I got home. Here you go!
BROWN SUGAR BANANA TARTLETS
~6 Tb. unsalted butter (or cooking spray, which is what I used)
~6 Tb. brown sugar (add your own spices to it and mix)
~4-5 bananas (depending on how much you like bananas)
~6 puff pastry shells, rolled out slightly
* You’ll need 6 ramekins (or you can use one oven safe skillet)
~Place ramekins on a rimmed baking sheet and add cooking spray or butter on sides and bottom
~Sprinkle sugar inside each ramekin to prevent the tartlets from sticking
~Next add the brown sugar. Add more or less depending on how gooey you want these
~Add the sliced bananas in an overlapping pattern
~Next add the puff pastry shell, and tuck in around the bananas
~Brush with milk or egg wash or water for a nice golden brown crust
~Bake for 20-25 minutes until golden brown and bubbly. Invert onto plates, add embellishments and serve
These tartlets would be a perfect “night before Thanksgiving” treat for your family. Enjoy!
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