1 Apr 2016

Little Banana Tartlets by Jane Asher

banana tarts on plate squareLittle 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.

banana adding sugar square banana mashing banana square banana stirring banana square

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).

banana adding lattice square banana glazing square

4. Cook in the oven for 15 minutes until golden brown

banana tarts on plate square banana tarts serving square

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