Old Fashioned Banana Syrup Tart


  • For the pastry case
  • 50g/2oz butter or margarine
  • 225g/8oz plain flour, sifted
  • A little cold water, to mix 
  • For the filling
  • 175g/6oz golden syrup
  • 50g/2oz fresh white breadcrumbs
  • 2 tsp. lemon juice
  • 2 bananas, peeled and thickly sliced
  • 25g/1oz butter
  • A little milk for glazing
  • To Decorate
  • Extra slices of banana dipped in a little lemon juice


Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 6 - 8

A crisp shortcrust pastry case filled with a wonderful mixture of banana pieces topped with lashings of golden syrup and served with custard.

  1. Preheat the oven to 190°C/375°F/ Gas mark 5. Lightly grease a 20-22.5cm/8 – 9-inch flan tin.
  2. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough cold water to make soft dough. Roll the pastry out onto a floured surface, until it is large enough to line the flan tin, reserving any trimmings for the lattice top.
  3. Bake the flan blind for 10 minutes or until the pastry is partly cooked but not coloured.
  4. Meanwhile, mix together the syrup and breadcrumbs. Toss the banana in the lemon juice and put into the flan case. Spoon over the syrup mixture and dot with the butter.
  5. Roll out the remaining pastry trimmings into a long thin oblong and cut into strips, twist and place in a criss-cross pattern over the tart. Brush with the milk.
  6. Increase the oven to 200°C/400°F/Gas mark 6. Cook the tart for a further 20 minutes or until golden brown. Decorate with the banana slices as illustrated.
  7. Serve either hot or cold with custard

Cook’s tip.
Replace 2-tbsp. golden syrup with 2-tbsp. treacle.