Print
My quick banana tart recipe: an easy fruit tart recipe, ready in just 1 hour!

French Banana Tart

Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories per serving 265 kcal

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

  1. Add the flour, butter, a tablespoon of sugar and a pinch of salt to a blender.

  2. 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.

  3. 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.


  4. Then transfer the circle to a baking tray or pizza sheet.


  5. Sprinkle with some sugar. Then top with the banana slices.


  6. 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.


  7. 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.


  8. Remove the baked banana tart from the oven and brush with the sugary syrup.


  9. Then slice the tart up. Serve hot or lukewarm.


  10. My quick banana tart recipe: an easy fruit tart recipe, ready in just 1 hour!