The Tri-City Herald's Food & Wine section April 13 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Warm Banana Tarts
1 sheet frozen puff pastry (8 3/4 ounces)
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1/2 cup good-quality apricot jam
3 small, firm, ripe bananas
Thaw pastry according to package directions. While pastry is cold, roll out with rolling pin to stretch dough approximately 1/4-inch longer and 1/4-inch wider. Cut dough into quarters so that you have 4 squares. Place a piece of pastry in each of 4 (4 1/2-inch) fluted removable-bottom tart pans. Press down with your fingers to secure dough in pan. Press pastry up sides of tart pans and remove excess dough by moving rolling pin on tops of pans. Or trim with a knife. Prick bottom of pastry several times with a fork.
Melt jam and 2 tablespoons water in a small saucepan over low heat. Slice bananas into very thin pieces, then arrange in tart pans in an overlapping pattern, in 2 layers.
Using a pastry brush, cover tops of tarts lightly, but thoroughly, with melted jam, being careful not to let jam drip over edges or it will be difficult to remove pastry from tart pans. Bake tarts in preheated 375-degree oven 25 minutes. Remove from oven. Lightly brush tops of tarts with more melted jam. Let cool in pans. Remove tarts from pans before serving. Makes 4 tarts.
From: Recipes 1-2-3 Menu Cookbook by Rozanne Gold.