Little Banana Tartlets
These are so easy to make (although the thickening does take a little while so you may want a stool next to the hob while you stir) and they are delicious eaten hot or cold. They are especially good eaten with a little whipped cream, creme fraiche or ice cream – but then what isn’t?!
- 1 320g pack chilled ready-made sweet pastry (either ready-rolled or in a block)
- 6 ripe bananas
- 3 tbsp caster sugar
- Juice of ½ lemon
- Yolk of 1 egg for glazing
1. Bring the pastry to room temperature. Lightly grease and flour a 12 hole bun tin. Roll out two-thirds of the pastry on a lightly floured surface and cut circles to fit the holes. Re-roll the remaining pastry and cut strips ready to make the lattice tops.
2. To make the filling, mash the sugar and peeled bananas together in a saucepan, then cook over low heat, stirring regularly, for 15 minutes or until thick. Add the lemon juice and stir well. Remove from the heat and allow to cool.
3. Pre-heat the oven to 200°C (185°C fan, gas mark 6). Spoon the cooled filling into the pastry cases, mounding it and smoothing the tops. Dampen the edges of the pastry cups with a little water, then use the pastry strips to make lattice patterns over the tops, sticking the ends to the dampened edges. Brush the tops with a little egg wash (egg yolk beaten with a few drops of water).
4. Cook in the oven for 15 minutes until golden brown