One of the easiest desserts you will ever prepare but certainly fit for serving at a dinner party.
Ingredients
1 sheet puff pastry, defrosted
4-5 bananas, split lengthwise
½ - ¾ cup caramel sauce (I used Fran's classic caramel sauce)
1 egg for egg wash
1½ tablespoons fresh lemon juice
Instructions
Preheat your oven to 375 degrees F.
To prep the pastry dough, roll out the sheet on a lightly floured surface to a 10 x 15 inch rectangle. Cut out about ¾ inch from each side to clean the edges but don't discard the leftover pieces.
Transfer the pastry dough on a parchment-lined baking sheet and brush with the egg wash. You can add about 1 tablespoon of water to your egg wash but I didn't in this case. Without the water, the puff pastry will brown more quickly.
Place the leftover puff pastry strips over the edges of the pastry dough to create a border for the bananas. Press them lightly on the sheet so they adhere properly while baking. Brush the border with the egg wash and prick the inside of the pastry dough with a fork.
Bake the pastry dough on the lowest rack of your oven for about 15-20 minutes or until the pastry is puffed and golden. Remove from oven, press the inside of the puff pastry down slightly and set aside. Turn up the heat to 425 degrees F.
Heat your caramel sauce in the microwave for about 30 seconds to make it runny. This will make it easier to brush on the puff pastry. Brush a light layer on the inside of the puff pastry.
Rub the sliced bananas with the lemon juice and arrange on the puff pastry. Brush more caramel sauce on the bananas and bake for about 10 minutes until the bananas are slightly tender. Let cool slightly and serve with the remaining caramel sauce.
Notes
This tart is best served the same day--ideally once it's cooled slightly from the oven. The bananas will discolor and the puff pastry will lose a bit of its crispness because of the caramel sauce.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/05/banana-caramel-tart/