Golden Banana Tart with Cinnamon Shortcrust Pastry
This rustic banana tart is pure comfort on a plate — tender, caramelized bananas nestled in a buttery, crumbly shortcrust. It's the kind of dessert that disappears in minutes at any gathering, and it truly couldn't be simpler to make.
🛒 Ingredients
10 servings
- 100 g unsalted butter, softened
- 300 g all-purpose flour
- 125 g granulated sugar
- 1 whole egg
- 1 egg yolk
- 60 g brown sugar, for topping
- 1 teaspoon ground cinnamon
- 8 to 10 ripe bananas
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Directions
- 1
In a large bowl, cream the softened butter and sugar together until pale and smooth. Beat in the whole egg and egg yolk until well combined.
- 2
Gradually add the flour, working the dough with your fingertips until it forms a smooth, pliable ball. Wrap in plastic wrap and refrigerate for 20 minutes.
- 3
Preheat the oven to 180 °C (350 °F). Roll out the dough on a floured surface and press it into a greased 28 cm tart pan. Prick the base all over with a fork.
- 4
Peel the bananas and slice them into rounds about 1 cm thick. Arrange them evenly over the pastry base, slightly overlapping.
- 5
Mix the brown sugar and cinnamon together, then sprinkle generously over the banana layer.
- 6
Bake for 30 to 35 minutes until the pastry is golden and the bananas are lightly caramelized. Allow to cool slightly before slicing and serve warm with vanilla ice cream or whipped cream.
💡 Chef's Tip
Use very ripe bananas with brown-speckled skins — they're sweeter and softer when baked, giving a wonderfully jammy filling. For an extra-crumbly crust, swap 50 g of flour for ground almonds.
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