Recipes : Quick-And-Easy Banana-Caramel Tart : Food Network

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Quick-And-Easy Banana-Caramel Tart
Recipe courtesy Emeril Lagasse

Ingredients
1 sheet frozen puff pastry, thawed according to
package instructions
1/3 cup sugar
2 tablespoons water
1 1/2 tablespoons unsalted butter
2 medium bananas, sliced crosswise on the diagonal 3/4-inch thick
Vanilla ice cream, for serving

Directions
On a lightly floured work surface, roll the puff
pastry sheet to a thickness of 1/8-inch. Using a sharp paring knife, cut a circle

of pastry slightly larger than the diameter of a small nonstick skillet. (An
8-inch skillet is ideal, cutting the pastry approximately 1-inch larger.)
Refrigerate while you prepare the bananas.

Preheat the oven to 400 degrees F.

Combine the sugar and water in a small (8-inch) nonstick skillet over high heat
and cook, swirling from time to time, until the sugar is melted and is
amber-colored, 3 to 4 minutes. Add the butter and swirl to combine. Add the sliced
bananas in a decorative fashion and reduce the heat to low. Cook, swirling the pan
occasionally, until the edges of the bananas look as if they're beginning to
soften, 4 to 5 minutes. Remove from the heat and carefully place the puff pastry
circle over the top of the pan, easing the edges so that the puff pastry sits
directly on top of the hot bananas. Using a sharp knife, make several small vent

holes in the pastry to allow steam to escape while baking. Bake until pastry is
golden brown and flaky, 8 to 10 minutes.

Remove from the oven and twist the pan to loosen the bananas. Allow tart to sit
for 1 minute before carefully inverting pan onto a serving plate. (Be very careful
- the caramel is very hot!) If any of the bananas have stuck to the pan, pry them
loose using a spatula and gently replace them onto the top of the tart. Serve warm
or room temperature, with a scoop of vanilla ice cream.