Oh my gosh, my kids are winter break right now, and it is all girls, all the time. 12 outfit changes a day. Dress up “dressy dresses”, magic wands, fairy wings, light up shoes, glitter Toms, headbands, purple sparkle nail polish, pink play dough, tea parties, cookie baking, katy perry songs, tutu’s and pink scooters trailing ribbons and pink feathers.
Then today they made me watch Dolphin Tale. Seriously? Waaaaahhhhh!!!! I cried my eyes out.
So then after a nutritious dinner of chips and guacamole, (we get to do that on winter vacation, right?) I made this tart for dessert. Mostly because I just felt like caramel and bananas.
This is a super fast and easy tart. Like the kind of dessert you could throw together in 15 minutes and have people oohing and aaahing. Not bad, huh?
Crispy buttery crust (that comes from the freezer section- yay!!) rich creamy caramel and sweet bananas. Heavenly guys.
To make the tart, this is what you do:
Preheat the oven to 425 degrees. Spread the puff pastry dough out next to each other, and pinch the two sheets together to make one big tart . Then fold the edges over to make a crust.
Bake the crust in the oven until crispy and golden, about 10 minutes.
While the crust is baking, make the caramel sauce:
In a large heavy pan add the sugar and heat over medium heat.
When the edges start to caramelize, use a whisk to stir everything together.
When the sugar has melted, add the cream, which will bubble up.
It will initially seize up, but just keep stirring over low heat until the sauce is smooth. This can take up to 5-7 minutes.
Remove from the heat and add the butter to the caramel, whisking until sooth.
Transfer to a bowl to cool and set the caramel aside.
Peel and slice the bananas into 3rds or quarters lengthwise.
Pour 2/3rds of the caramel over the tart.
Lay the bananas over the caramel.
Drizzle the last 3rd of the caramel over the top of the bananas, and use a spoon pr spatula to try and smooth the caramel over the bananas evenly.
Bake another 3-5 minutes until everything has melted together.
When you remove the tart from the oven, slice and serve hot or at room temperature.
Adapted from Food and WIne Magazine
Recipe: Banana Caramel Tart
Ingredients
- -1 box puff pastry (2 sheets)
- -4 bananas
- For the caramel:
- -1 cup sugar
- -1 cup heavy cream
- -1 teaspoon kosher salt
- -2 tablespoons butter
Instructions
- 1. Preheat the oven to 425 degrees. Spread the puff pastry dough out next to each other, and pinch the two sheets together to make one big tart . Then fold the edges over to make a crust.
- 2. Bake the crust in the oven until crispy and golden, about 10 minutes.
- 3. While the crust is baking, make the caramel sauce:
- 4. In a large heavy pan add the sugar and heat over medium heat.
- 5. When the edges start to caramelize, use a whisk to stir everything together.
- 6. When the sugar has melted, add the cream.
- 7. It will initially seize up, but just keep stirring over low heat until the sauce is smooth. This can take up to 5-7 minutes.
- 8. Remove from the heat and add the butter to the caramel, whisking until sooth. Set the caramel aside.
- 9. Peel and slice the bananas into 3rds or quarters lengthwise.
- 10. Pour 2/3rds of the caramel over the tart.
- 11. Lay the bananas over the caramel.
- 12. Drizzle the last 3rd of the caramel over the top of the bananas, and use a spoon pr spatula to try and smooth the caramel over the bananas evenly.
- 13. Bake another 3-5 minutes until everything has melted together.
- 14. When you remove the tart from the oven, slice and serve hot or at room temperature.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12
Print Recipe
Puff pastry is the bomb! Top it with bananas and caramel, yes ma’am!
This is simply gorgeous, Heather. I love the banana/caramel combination!
Oh Heather! This tart has me drooling!!! Gorgeous!
Thank you so much!!
This looks so amazing! Oh to try a bite of that right now!
there is a half a tart just hanging out on my counter Marian!
Heather-this tart is AMAZING! I am in love!
Thank you Maria!!
Little girls and anything pink and sparkly…..gotta love this phase! It passes so quickly. I think I could probably eat this entire tart by myself.
It is certainly fun and funny. Yeah- I could eat the whole tart by myself too 🙂
Love how you styled this tart with the whole bananas!
Thanks Marla!!
Drool! I am obsessed with caramel and bananas. I loved all your pictures. They left me drooling. This tart looks so rich but I think I would add a scoop of ice cream for good measure ! 🙂
Indeed Elizabeth!!
Oh My Word–completely irresistible!
This is a great dessert! With the addition of a bit of cinnamon and rum it could be a bananas foster tart. Oh, that caramel is killing me. Good tutorial, too!
Thanks Abbe!! Yes- booze too- then we would have a bananas foster!!
I was thinking the same thing, Abbe! I love flambe’d things – including bananas foster.
There are no words to express how amazing this tart is!
LOVE everything about this!!!
I need this in my life. right. now!
Wow! Looks amazing!
haha, that’s too funny about the girls and those outfit changes and the tutus – omg, i can only imagine the glitter all over your floor from those dress up outfits!! it’s ok, because you can cower in a corner and eat this amazing looking tart while your kids play and you can savor the moment of aloneness & deliciousness 🙂
So incredibly right Julie!!
Loooove this!!
HELL YES. I need this asap
Heather this is a work of art!!! A delicious one 🙂 Love!!!
Thanks Jenny!
I cant wait to make this! And watch A Dolphins Tale. And play dress up all day long! 🙂
haha! that’s how it goes all day long at our house!:)
I made this and brought it to a party. It tasted fabulous. Small problem, it sat on the counter for 3 hours before we ate dessert. By that point, the bananas started browning and looked like sardines. The taste was still there, but the presentation, fail! I will make it again, but only if it can be served immediately.
Oh shoot!! Did you get the bananas all covered in the caramel?? That should have preserved them?
If there are left overs, how do you store this? Do the bananas look horrible after the initial few minutes out of the oven?
I stored them in tin foil (top and bottom pinched together) for up to two days. I did not have any of the discoloring or “shriveling” that Karen had. I feel so bad- I don’t know what the difference was?
Do you cook the sugar by itself at first? Or is it combined with water or something?
no, it’s just by itself- it will melt like that.
DROOL. Love this!
Wow Heather you awoke me with this tart I was going to sleep , in fact slumbering in bed here it is 11:59 pm nice job and perfect photos
I just saw this in Pinterest and it stopped me in my tracks, this looks so amazing, thank you for sharing! Also yes totally agree with you about Dolphin Tale, I was in bits!
So glad you like the tart Heather!!
For Mothers with their hands full, keep on hand several cans of condensed milk, and make TO-DIE -FOR CARAMEL, put 2 sm holes in top of can, set into slow cooker,add water almost to top,and cook for 3-4 hours with lid on,this is known as Dulce de leche ,or the Jam of milk, so easy so delicious, and promise your kids will just love it!
It changes from the custard tart. Caramel, puff pastry and bananas, yummy a tasty idea. i’m drooling for real, not just an expression