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.
- Preheat the oven to 190°C/375°F/ Gas mark 5. Lightly grease a 20-22.5cm/8 – 9-inch flan tin.
- 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.
- Bake the flan blind for 10 minutes or until the pastry is partly cooked but not coloured.
- 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.
- 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.
- 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.
- Serve either hot or cold with custard
Replace 2-tbsp. golden syrup with 2-tbsp. treacle.