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Caramel Banana Tarts

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Flaky pastry shells filled with fresh bananas, creamy vanilla ice cream and warm caramel topping...it just doesn't get any better!

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 15 minutes
  • Serves: 6
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4 9

Recipe

Ingredients

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 4 bananas, cut crosswise into thin slices

  • 1 cup prepared caramel topping, warmed

  • 3 cups vanilla ice cream

Directions

  1. Thaw the pastry shells at room temperature for 40 minutes.  Heat the oven to 400°F.

  2. Place the pastry shells on a lightly floured surface.  Roll each pastry shell into a 7-inch circle.  Brush the edges of the pastries with water.  Roll the edge of each pastry inward 1/4-inch to form a rim.  Prick the pastries inside the rim with a fork.  Place the pastries onto 2 baking sheets.

  3. Divide the banana slices among the pastries.  Drizzle each with 1 tablespoon caramel topping.

  4. Bake for 15 minutes or until the pastries are golden brown.  Top each pastry with 1/2 cup ice cream, if desired.  Drizzle with the remaining caramel topping.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Inspiration

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Submitted by:
Pam J.
Date: 4/25/2011

4 star rating

"Very yummy!"

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