Friday,21 September, 2018
Current issue | Issue 1140, 21 - 27 March 2013
Friday,21 September, 2018
Issue 1140, 21 - 27 March 2013

Ahram Weekly

Sufra Dayma: Caramelised Banana Tart

Serves 6
4 large just-ripe bananas (halved lengthways)
400 gms frozen puff pastry (thawed)
1/2 cup sugar
2 tbsp tap water
1 tbsp pouring cream (to brush pastry)
1 tbsp lemon juice
1 tsp vanilla extract (or) scraped seeds of a split vanilla bean
1/2 tsp ground cinnamon
40 gms butter

Preheat oven to 180 degrees centigrade.  In a medium saucepan, stir sugar over moderate heat, until colour
turns to golden caramel.  Turn heat off.  Add water and immediately cover to avoid splintering.  Remove cover.  
Stir caramel and add butter to melt in the heat of saucepan.  Stir in vanilla and cinnamon.  Pour caramel in a shallow 25 x 40 baking dish or pan, reserving 1/4 of a cup aside.  Rub bananas in lemon juice, at both sides.  
Arrange bananas on caramel in pan.  Over a slightly floured surface, roll pastry sheet to a slightly larger size
than the baking  pan. Roll pastry gently over the roller pin.  Unroll on top of banana halves, tucking pastry
around sides of pan, to snugly fit in.  Lightly brush top of pastry with cream.  Prick a few times with a fork.  
Bake for approximately 30 minutes, or until golden.  Turn directly to a serving dish, of same size, or slightly larger.  Cut into squares and serve with vanilla ice-cream and remaining caramel, on top.
Happy Mother’s Day to all moms!!

add comment

  • follow us on