| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Sheet; (about 1/2 pound) |
|
|
; frozen puff pastry, |
|
|
; thawed |
| 2 |
|
Bananas; cut diagonally into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 1/2 |
tb |
Sugar |
| 1/4 |
ts |
Cinnamon |
| 1 1/2 |
tb |
Cold unsalted butter; cut into bits |
| 3 |
tb |
Orange marmalade |
INSTRUCTIONS
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 400F. 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.
Makes 2 tarts.
Gourmet June 1991
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