Banana Tarts Recipes

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Upside-Down Banana Tart Recipe by Tasty image

Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream

Provided by Pierce Abernathy

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 sheet puff pastry, 9x9 in (23x23 cm)
6 bananas
8 tablespoons unsalted butter, 1 stick
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
vanilla ice cream, for serving

Steps:

Preheat the oven to 375˚F (190˚C).
Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
Add the vanilla and cinnamon. Stir until combined.
Add the bananas to the pan and cook until softened, about 2 minutes.
Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
Bake for 30 minutes, or until the pastry is puffed and golden.
Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
Slice and serve with vanilla ice cream.
Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams

BANANA PUDDING TART

Banana Pudding Tart image

Here's a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! -Tania Gordon, Chicago, Illinois

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 10

Ingredients

5 medium bananas
2 cups crushed vanilla wafers (about 60 wafers)
5 tablespoons butter, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup packed light brown sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped

Steps:

Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.

Nutrition Facts : Calories 336 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 148mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA TARTS

Banana Tarts image

Categories Citrus Fruit Herb Dessert Bake Quick & Easy Orange Banana Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 tarts

Number Of Ingredients 6

Ingredients

1 sheet (about 1/2 pound) frozen puff pastry, thawed
2 bananas, cut diagonally into 1/4-inch-thick slices
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1 1/2 tablespoons cold unsalted butter, cut into bits
3 tablespoons orange marmalade

Steps:

Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400°F. oven for 25 to 30 minutes, or until the pastry is golden brown.
While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm.