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Banana Pecan Tart With Bourbon And Burnt Butterscotch



Banana Pecan Tart With Bourbon And Burnt Butterscotch



Puff pastry is laborious to make so it’s a great one to buy and keep in the freezer for no-fuss baking. It makes this impressive-looking tart quick and easy to whip up for guests.

  • 375g frozen puff pastry, thawed
  • 100g pecans, finely chopped
  • 1/4 cup (60g) firmly packed brown sugar
  • 100g sour cream
  • 2/3 cup (100g) plain flour
  • 2 tsp vanilla bean paste
  • 1 egg, lightly beaten
  • 4 bananas, halved lengthways
  • Vanilla ice cream, to serve

Bourbon and burnt butterscotch

  • 100g unsalted butter, chopped
  • 2/3 cup (165ml) cream
  • 150g brown sugar
  • 100ml bourbon

1. Preheat the oven to 200°C. Line a 24cm-diameter, 5cm-deep tart pan with the pastry, trimming excess, then chill for 10 mins. Line with baking paper and fill with pastry weights. Place on a baking tray and bake for 20 mins or until light golden. Remove paper and weights, and prick the base with a fork. Bake for a further 10 mins or until pastry is golden and dry. If the pastry has puffed up, use the back of a spoon to press it into the pan. Set aside to cool slightly.

2. Combine pecans, 50g brown sugar, sour cream, flour, vanilla and egg in a bowl, then spread over pastry base. Arrange banana over filling and sprinkle with remaining 10g sugar. Bake for 35-40 mins or until caramelised.

3. Meanwhile, for the sauce, place butter in a saucepan over medium heat and cook for 6 mins or until nut-brown. Remove from heat and add remaining ingredients with a pinch of salt flakes. Return to heat and cook, stirring to dissolve sugar, for 5 mins or until slightly reduced. Drizzle over tart and serve with ice cream.