Upside-Down Banana Tart

Michele Hodgden



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25 Min


2 small
ripe bananas, peeled
1/2 pkg
(17.3 oz or 397 g) frozen puff pastry (1 sheet), thawed
3 Tbsp
(45 ml) butter
3 Tbsp
(45 ml) packed brown sugar
vanilla ice cream (optional, but recommended)

Directions Step-By-Step

Preheat oven to 400ºF (200ºC). Slice bananas crosswise into 1/4-inch-thick (6-mm) slices; set aside. Unfold pastry sheet onto a lightly floured surface. Invert All White Ceramic 8” Sauté Pan over pastry sheet; using Pastry Cutter, cut around edge of pan to create an 8-in. (20-cm) pastry circle. Discard trimmings. Prick pastry circle several times with a fork.
Add butter to pan; cook over medium heat 1-2 minutes or until melted, stirring occasionally. Remove pan from heat. Sprinkle brown sugar over butter. Arrange bananas in a slightly overlapping circular pattern over brown sugar. Place pastry circle over bananas and tuck edges under. Bake 23-26 minutes or until pastry is deep golden brown.
Using Oven Mitts, remove pan from oven. Immediately invert tart onto cutting board; cool 10 minutes. Cut and serve warm with ice cream, if desired.

About this Recipe

Course/Dish: Cakes, Fruit Desserts