There are some recipes that you look at and you just know that they need to be part of your life. Perhaps you read a list of ingredients in an old cookbook – or maybe you see a picture in a magazine. All of a sudden your mind is blank except for one thought…
Must have this, now.
It’s foodlust. There is no way to get around it. No way to cure it. No way to avoid it for those of us with the foodie gene. Accept it. Embrace it.
I saw a banana tart on Bon Appetit and it looked delicious but it wasn’t quite what I was looking for. I wanted that great banana flavor but with some gooey caramel, some rich bourbon – and hey, this is the South… Gotta have my pecans. When the ingredients are layered on a crisp puff pastry crust and then bruleed with my handy dandy plumber’s torch the results go way beyond delicious. The finished product washed up on the shores of Lake Decadent.
Here’s the thing. It looks amazing, doesn’t it? But because you are using frozen puff pastry it goes together really fast. Remember that Jack Daniels Caramel sauce that I posted? Well, I hope you are keeping a jar of it at the ready in your fridge because it will make this recipe almost effortless – I like effortless, it’s one of my favorite words.
I hope you like coffee because you are going to need a nice, hot cup of it to wash this down.
Banana Caramel Tart RecipePrint Add to Collection Go to Collections
- 1/2 box frozen puff pastry sheets, (you could probably also do this in the individual puff pastry cups)
- About 8 large, , ripe bananas
- 1 1/2 cups caramel sauce, , preferably RestlessChipotle's Jack Daniels Caramel Sauce
- 1 cup chopped pecans, , toasted
- 1/4 cup or so of sugar to brulee on top
- Thaw one of the puff pastry sheets as directed on package.
- Preheat oven to 375F
- Unfold the thawed sheet and roll it into a rectangle,
- Place on a lightly greased cookie sheet and roll the edges to form a raised edge/
- Brush the bottom with melted butter.
- Bake until the pastry is puffed and golden brown.
- Let cool.
- Spread the caramel in a thick layer in the bottom of the crust.
- Top with sliced banana
- Sprinkle with pecans.
- Sprinkle a thin layer of sugar over all and either torch it until it is golden and bubbly or run it under a broiler for a few minutes - watch it carefully!
- If the caramel is runny at this point chill it to let it thicken up.
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