Banana and Pecan Tart

Banana and Pecan Tart

By Rhonda Barnes - Host. Lynda Tucker - Consultant.
0:15 To Prep
0:30 To Cook
6 Servings
Average Rating
Difficulty Medium

This recipe has been suggested by a VIP Host and I love the sound of it, so wanted to share it. We are making it as our dessert at a Masterclass this Saturday.


  • 2/3 cup Castor sugar
  • 40g Unsalted butter at room temperature
  • 1/2cup Roasted chopped Pecans
  • 3 Medium Bananas
  • Store -bought Butter Puff Pastry
  • 2 tblspns Water

Step 1

Preheat oven to 200 o C.

Step 2

Place castor sugar and 2 tablespoons of water in saute pan and cook over medium heat stirring until sugar dissolves. Bring to the boil for 8 minutes, until the liquid is a dark caramel colour.

Step 3

Remove from heat and add butter, swirling the pan until it dissolves. do not stir, as caramel may crystallize. Sprinkle chopped pecans on top . Trim ends from bananas then slice each into three long strips, through the skin. Peel then arrange slices over caramel and pecans in the saute pan.

Step 4

Place a sheet of pastry slightly larger than the dish over banana, pecan & caramel. Place 4 slits in the pastry to allow steam to escape .

Step 5

Cook in pre-heated oven for 30 minutes , unitl pastry is dark golden. remove from oven and turn out onto a serving plate.

Step 6

Serve tart with whipped cream

Chef's Tips

Careme Puff Pastry is our pastry of choice.

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