Steps:
- Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400°F. oven for 25 to 30 minutes, or until the pastry is golden brown.
- While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm.
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Servings 1Total Time 2 hrsEstimated Reading Time 2 mins
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4/5 (1)
Category DessertCuisine EnTotal Time 45 mins
- Sift flour and salt into a mixing bowl. Scatter the butter cubes on top of the flour. Using a pastry cutter, cut the butter into the flour until the mixture resembles bread crumbs. It does not matter if there larger pieces of butter in the flour mixture as this will help the pastry to be more flaky.
- Slowly add the water into the flour mixture until it is just combine. Shape the dough into a ball, wrap it in clingwrap and refrigerate for about 30 minutes.
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- Give the dough a quarter turn and roll it into a rectangle again. Fold it into three again. This would be the first two turns. Wrap the dough in clingwrap and refrigerate it for 30 minutes.
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