Shortcrust Pastry 300 g plain flour
150 g butter
1 tsp sugar
Filling 4 - 5 ripe bananas, depending on size
3 tbsp raw sugar
1 cinnamon stick
1 tbsp unsalted butter
Place flour and sugar in a bowl. Rub in butter until consistency resembles dry breadcrumbs. Add water little by little (approx 30 ml), and mix to form a smooth dough. Wrap in a cling- wrap and place in refrigerator.
Preheat oven at 180 degrees and grease tart dish.
Remove pastry from refrigerator, roll out 2/3 of it until 3 mm thick and using your rolling pin, line your tart tin as shown below.
Using the rolling pin, lift the pastry and place over the tart tin
pastry in tin
Press the border with fingertips
Using the rolling pin, cut out the border
Prick it with a fork and bake blind for 15 mins in hot oven. Remove and leave to cool.
Prick pastry with a fork
Meanwhile, prepare the filling. Slice the bananas and put in a saucepan. Add sugar and cinnamon stick. Leave to cook on low heat. Do not cover the saucepan as the mixture will have a tendency to rise and fall out from the saucepan. When done, add the butter, mix well and take off heat. Leave to cool.
Bananas sliced thinly
Spoon the filling into the pastry.
Spoon filling into pastry
Using a cutter, cut out thin strips from the remaining pastry
Cut thin strips
Form out lattice patterns on the top of the filling.
Form lattice pattern on the filling
Glaze with egg and bake in oven for 30 minutes or until golden brown.
When done, take out and leave to cool before serving.