Caramel Banana Tarts

Flaky pastry shells filled with fresh bananas, creamy vanilla ice cream and warm caramel just doesn't get any better!
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 15 minutes
  • Serves: 6



  • 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


  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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