Caramel Banana Tarts

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

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 4 banana, 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.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

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

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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