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Caramel Banana Tarts

Thaw: 40 minutes
Prep: 15 minutes
Bake: 15 minutes

Serves: 6

Flaky pastry shells filled with fresh bananas, creamy vanilla ice cream and warm caramel topping...it just doesn't get any better!

ingredients

1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
4 bananas, cut crosswise into thin slices
1 cup prepared caramel topping, warmed
3 cups vanilla ice cream

directions

Thaw the pastry shells at room temperature for 40 minutes.  Heat the oven to 400°F.

Place the pastry shells on a lightly floured surface.  Roll each pastry shell into a 7-inch circle.  Brush the edges of the pastries with water.  Roll the edge of each pastry inward 1/4-inch to form a rim.  Prick the pastries inside the rim with a fork.  Place the pastries onto 2 baking sheets.


Divide the banana slices among the pastries.  Drizzle each with 1 tablespoon caramel topping.

Bake for 15 minutes or until the pastries are golden brown.  Top each pastry with 1/2 cup ice cream, if desired.  Drizzle with the remaining caramel topping.


Caramel Banana Tarts