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.