Caramelized Banana Shortcrust Tart with Cinnamon
A buttery, golden shortcrust pastry filled with tender cinnamon-spiced bananas that caramelize beautifully in the oven. This easy homemade tart is a crowd-pleaser that comes together in no time, perfect for weeknight desserts or weekend gatherings.
🛒 Ingredients
10 servings
- 100 g (7 tbsp) unsalted butter, softened
- 300 g (2½ cups) all-purpose flour
- 125 g (⅔ cup) granulated sugar
- 1 whole egg
- 1 egg yolk
- 80 g (⅓ cup) brown sugar
- 1 teaspoon ground cinnamon
- 10 to 12 ripe bananas
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Directions
- 1
Beat softened butter with granulated sugar until creamy. Add the whole egg and egg yolk, mixing well, then gradually incorporate the flour until a smooth, non-sticky dough forms.
- 2
Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes. Meanwhile, preheat your oven to 180 °C (350 °F).
- 3
Grease a tart pan and press the dough evenly across the base and up the sides. Prick the base all over with a fork to prevent bubbling.
- 4
Peel the bananas and slice them into ½-inch rounds. Toss with brown sugar and cinnamon until evenly coated.
- 5
Spread the banana mixture over the pastry base in an even layer.
- 6
Bake for 30 to 35 minutes until the pastry is golden and the bananas are soft and lightly caramelized. Allow to cool slightly before slicing.
💡 Chef's Tip
Use very ripe bananas with spotted skins for maximum sweetness and a jammy texture. A drizzle of honey or a scoop of vanilla ice cream makes it extra special.
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