Banana Bakewell Tart


  • 225g/8oz ready made puff pastry, thawed if frozen
  • 3 tbsp. raspberry jam
  • 2 bananas, peeled and sliced
  • 100g/4oz caster sugar
  • 100g/4oz ground almonds
  • 50g/2oz unsalted butter
  • 3 medium eggs, beaten
  • Few drops of almond extract, to taste


Preparation Time: 15 minutes

Cooking Time: 30 – 40 minutes

Serves: 6

A crisp flaky, puff pastry base topped with raspberry jam and a rich almond banana topping. Serve hot or cold in slices.

  1. Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 19cm/ 71/2inch-flan tin.
  2. Roll out the pastry to line the base and sides of the tin and flute up the edges of the pastry
  3. Spread the base with the jam, then arrange the slices of banana on top.
  4. In a bowl mix together the remaining ingredients until evenly blended. Spoon over the bananas and bake in the oven for about 30 minutes or until well-risen and firm to touch. Decorate TBA. 

Cooks tip

Replace the raspberry jam with apricot or marmalade