April 11th, 2009

Apple and Banana Puff Tart

Say pufffff: Love me not for my looks

You know what they say: “Don’t judge a man by his clothes”. As much as I tried to make a great photo right after this tart was baked, I do not think I quite succeeded. The heavenly smell of it just drove my hands off the camera and to a knife. My cup of tea was already waiting so the pressure was unbearable. And I have to admit, mushy feelings like that are not very photogenic. But the second you put it in your mouth it all becomes unimportant. You close your eyes and you just cannot wait to put the second piece into your month. I know because I have just seen my husband doing that. And this sight is the greatest compliment I can get.

So, this little tart is rich with flavors, simple and quick! And look at the short list of ingredients. There is just nothing that can go wrong (well, unless you decide to make your own puff pastry of course) and you can in no time enjoy it as a dessert after dinner or lunch. My oven warms up in about 10 minutes to 180°C. And that is about the time you need for the preparations. And remember to enjoy it warm! Although I do not thing you could resist waiting for it to cool down.


1 banana
½ apple
2 tsp vanilla essence
2 Tbsp butter
2 Tbsp brown sugar
1 Tbsp sliced almonds
juice of ½ lime
1 roll of puff pastry (thawed if you bought it in a shop,
just out of the fridge if you made it yourself)

Prep time: 10 minutes
Baking time: 25 minutes

Serves 4 (only if you are very modest).

Pre-heat the oven to 180°C. Lightly grease a rectangular baking tray (25cm x 10cm) with butter or use a small round baking tray.

Cut the banana in circles and apples in small wedges. Melt the butter and sugar in a small saucepan over low heat, add vanilla essence, banana, apple and lime juice. Stir for a moment and remove from the heat. Roll out the puff pastry to the shape of your baking tray. Place the apple-banana mixture into the baking tray, sprinkle with almonds and cover it with the dough. Roll the edges in and put into the oven for 25 minutes. When ready, take the tart out of the oven and let it rest for 5 minutes. Turn it over on a serving plate and make sure your tea is ready!

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