Caramel Banana Tarts
- Thaw: 40 minutes
- Prep: 15 minutes
- Serves: 6
Made With
-
(10 ounces) Pepperidge Farm® Puff Pastry Shells View Product
Ingredients & Directions
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
- 4 banana, cut crosswise into thin slices
- 1 cup prepared caramel topping, warmed
- 3 cups vanilla ice cream
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.