Nigel Slater’s banana and maple syrup tarts

The fastest of all fruit tarts. Bananas darken as they cook, so make sure the tarts are well covered with melted butter and icing sugar. When brushing with butter, try to ensure none of it runs down the cut edges, as it will prevent the tarts rising. The final baking is essential to ensure the tarts are sticky and well coloured.

Serves 4 | Time 30 mins

Serves 4. Ready in 30 minutes
butter 40g
all-butter puff pastry 320g
bananas 2
icing sugar 2 tbsp
maple syrup 4 tbsp

Method

Heat the oven to 220C/gas mark 8. Place a baking sheet in the oven to heat up. Melt the butter in a saucepan, then set aside. Line a second baking sheet with baking parchment.

Roll the pastry out into a rectangle from which you can cut 4 x 12cm tarts. You don’t want it to be too thin. Using a 12cm cookie cutter or saucer, cut out 4 pastry discs and place on the lined baking sheet. Place in the fridge to chill.

Peel the bananas and slice into rounds the thickness of two £1 coins about 5mm thick. Place in a single, slightly overlapping layer on top of the pastry, leaving a thin rim of bare pastry around the edge. Brush with melted butter, then dust with most of the sugar. Place the sheet of tarts on top of the hot baking sheet in the oven and cook for 12-15 minutes until the pastry is lightly coloured.

Remove the tarts from the oven and trickle over the maple syrup, then return to the oven for a further 5 minutes, until dark and sticky. Remove the tarts from the oven and let them settle for a few minutes before eating.