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Total cooking time: 60 minutes.
Instructions
- Preheat the oven to 200c/gas mark 7
- Melt the butter in a frying pan
- Stir in the sugar and few drops of water, heat until the butter and sugar turns into a golden caramel
- Take off the heat and leave to cool, but not set
- Meanwhile, roll the puff pastry onto a floured surface and cut into a rectangle to fit a baking tray (don’t place onto the baking tray yet!)
- Pour the caramel into the bottom of the baking tray
- Halve the bananas length ways. Arrange in the caramel, un-cut side down to form a compact layer to cover bottom on the tray
- Scatter the Fruit Flakes over the bananas
- Lay the pastry on top of the bananas and tuck the edges down the side of the tray (be careful not to burn your fingers on the caramel)
- Place the tray in the oven and bake for 20-25 minutes until golden brown
- Remove from the oven and allow to cool for 5 minutes
- Carefully turn out the tarte onto a chopping board or plate
- Send us a photo of your #fruitbowlmangobananatartetatin
Servings: 8
You will need:
- 2 packs (18g) Fruit Bowl Mango Fruit Flakes
- 50g unsalted butter
- 3 tbsp. water
- 100g golden caster sugar
- 230g sheet of ready-rolled puff pastry
- 6 firm large bananas
- Ice cream or crème fraiche to serve
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