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Banana Puff Pastry Tarts

Easy and Elegant Dessert for Valentine's Day

Banana Puff Pastry Tarts

I have a strawberry hater in my house of which I won’t mention her name so I typically make desserts on Valentine’s Day that does not include that luscious fruit. All you need is a box of puff pastry sheets, 3 large bananas, chocolate syrup and some toasted chopped pecans. Since I always have powdered sugar, brown sugar and eggs on hand I don’t have to buy them every time I make this dessert. This recipe is delicious, elegant, and appeals to all those strawberry haters out there.

Banana Puff Pastry Tarts

1 package (2 sheets) frozen puff pastry, defrosted (Pepperidge Farms)

3 bananas

6 Tablespoons of brown sugar

½ cup of toasted chopped pecans

Chocolate syrup

1 egg, beaten with 1 tablespoon of water, for egg wash

Powdered sugar for dusting

Vanilla ice cream - optional


Preheat the oven to 450 degrees. Lay 1 sheet of puff pastry on a floured counter and carefully roll out until the folded seams are smooth. Take a pizza cutter and cut along the lines of the folds that you just rolled out. You should have 3 strips. Cut each strip in half. Place the 6 pieces on a sheet pan. Repeat with the remaining puff pastry sheet but don’t put them on the sheet pan yet. They are the tops to the tarts. Sprinkle 1 tablespoon of brown sugar on each of the 6 pieces of pastry on the sheet pan, leaving a 1/2 “border. Sprinkle 1 tablespoon of chopped toasted pecan on top of the brown sugar. Place 6 slices of bananas (3 rows of 2) on each puff pastry piece. Brush the edges of the puff pastry pieces with the egg wash. Place the remaining puff pastry pieces on top of the bananas and stretch to seal the tarts all around, pressing down on the edges. Brush the tops of the tarts with the egg wash. Using a sharp knife make 2 slits on the top of each tart to allow the steam to escape. Bake for 18-20 minutes or until golden brown. Zigzag the chocolate syrup on each plate. Top the chocolate syrup with the banana tart. Dust with powdered sugar, top with 2 slices of bananas and chopped pecans. Serve warm. My daughter loves to add a scoop of vanilla ice cream.

Serves 6

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gdfo February 24, 2013 at 11:55 PM
This sounds delicious. How would it be with sponge cake? and some cocoa powder mixed in the powdered sugar? When I first read the title of the article I thought...What a great name for an all girl rock band.
Pam Reich Hopper February 25, 2013 at 01:27 PM
gdfo I got a great laugh about the name being used for an all girl rock band! Your twist on this recipe sounds wonderful!
gdfo February 25, 2013 at 04:32 PM
gdfo's golden chicken nuggets. Cut some chicken breast into small pieces. Mix flour and coriander and tumeric into a plastic bag put the chicken pieces in the bag and shake it up till the chicken is coated. saute in Olive oil. Sprinkle lightly with salt then pepper as you like. If serving to kids, put a drop of honey on each nugget. MMMMM.
Pam Reich Hopper February 25, 2013 at 05:48 PM
gdfo- sounds simply delicious!
gdfo February 25, 2013 at 11:28 PM
Pam, If you don't mind me butting in on your work.... Get some Coconut cream (creme if your Continental) Put a couple of ounces in a small bowl and sweeten with sugar to taste, then add some cinnamon to taste. Pour this over sliced bananas and stawberries. Or use as a fruit dipping sauce. Oh, remember to shake the container of Coconut cream well before opening. Use it up quick it does not last long after opening.
Pam Reich Hopper February 26, 2013 at 01:06 AM
gdfo- I literally have to open the can of coconut cream, spoon it into a bowl and whisk it back together. I have never been able to just shake the can. I freeze leftover coconut cream in a Ziploc bag with all the air squeezed out with great success. Your topping sounds tasty!
gdfo February 26, 2013 at 02:14 AM
(Slaps forehead) Doh!! Thanks. I never thought of freezing it. Sometimes us guys just need a little help with things like that. (not that we actually look in the freezer for leftovers LOL.)

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