Bananas Foster Tart with Pecan Butterscotch Puff Pastry Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the tart warm, within 30 minutes of baking. The puff pastry is crispiest right out of the oven, and the butterscotch sauce is at its most fluid.

If you need to make ahead, assemble the tart completely but do not bake. Cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes to the baking time. The egg wash can be applied just before baking.

To get clean slices, use a serrated knife and cut with a gentle sawing motion. Wipe the knife clean between cuts to prevent the filling from smearing.

For an extra touch, dust with confectioners' sugar just before serving, or add a scoop of vanilla ice cream on the side. The tart is also delicious with a drizzle of caramel sauce instead of butterscotch, or a sprinkle of sea salt to balance the sweetness.

Variations

• Chocolate Twist: Add a layer of chocolate ganache under the pastry cream, or swap the butterscotch sauce for a dark chocolate drizzle. Use milk chocolate curls instead of blonde for a richer flavor.
• Nutty Upgrade: Toast the pecans with a little butter and brown sugar before chopping to add extra caramel flavor. Or use a mix of pecans and walnuts for a different texture.
• Spiced Version: Sprinkle ground cinnamon or nutmeg over the bananas before baking. Add a pinch of salt to the butterscotch sauce to enhance the flavors.
• Individual Tarts: Cut the puff pastry into smaller rectangles and assemble mini tarts. Adjust the baking time to 15-20 minutes. Perfect for parties or portion control.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze the unbaked assembled tart for up to 1 month. Bake from frozen, adding 10-15 minutes to the baking time. Once baked, the tart does not freeze well.

Reheat

Reheat individual slices in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. Avoid the microwave to keep the pastry crisp.

Store leftover tart in an airtight container in the refrigerator for up to 2 days. The pastry will soften, but the flavors will still be delicious. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Avoid microwaving, as it will make the pastry soggy.

The components can be made in advance: the butterscotch pastry cream and sauce can be prepared up to 3 days ahead and stored in the refrigerator. The pecans can be toasted and chopped up to 2 days ahead. The puff pastry can be rolled out and kept chilled for up to 24 hours. Assemble the tart just before baking for the best results.

Serving ideas

This tart is best served warm, straight from the oven. The contrast between the crisp pastry, creamy filling, and gooey sauce is at its peak when hot.

Cut into squares or rectangles and serve on individual plates. A scoop of vanilla ice cream or a dollop of whipped cream would be a lovely addition, but the tart is plenty indulgent on its own.

For a dinner party, slice the tart and arrange on a large platter, drizzling extra butterscotch sauce over the top just before serving.

The blonde chocolate curls will soften slightly, creating a marbled effect. This dessert pairs beautifully with coffee or a dessert wine. Leftovers can be enjoyed cold, but the texture is best when reheated.

Frequently asked questions

Recipe card

Bananas Foster Tart with Pecan Butterscotch Puff Pastry

Prep 25 minCook 30 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 1 sheet puff pastry (about 10x15 inches), thawed if frozen
• 1 1/2 cups warm butterscotch pastry cream
• 3 large ripe but firm bananas
• 1 cup toasted pecans, chopped
• 4 oz blonde chocolate (caramelized white chocolate), grated into curls
• 1 large egg, beaten with 1 tablespoon water (for egg wash)
• 3/4 cup bubbling amber butterscotch sauce

Instructions

1. Slice the bananas on a thick diagonal bias, about 1/2-inch thick, and set aside. Chop the toasted pecans into clean, even pieces. Grate the solid block of blonde chocolate on the large holes of a box grater into a pile of curls. Beat the egg with water to make the egg wash.
2. On a lightly floured surface, roll the puff pastry into a 10x15-inch rectangle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. Prick the inside of the pastry with a fork.
3. Spread the warm butterscotch pastry cream evenly over the base of the puff pastry, staying within the scored border. The cream should be about 1/4-inch thick.
4. Shingle the sliced bananas in neat rows over the pastry cream, overlapping slightly. Sprinkle the chopped toasted pecans evenly over the bananas, pressing them gently into the cream.
5. Brush the exposed pastry border with the egg wash, making sure to coat the edges completely for a golden, shiny finish.
6. Bake the tart in a preheated 400°F (200°C) oven for 25 to 30 minutes, until the pastry is puffed and golden brown and the bananas are tender. The egg wash should be deep golden, and the filling should be bubbling gently.
7. Remove the tart from the oven and let it cool for 5 minutes. Drizzle the bubbling amber butterscotch sauce over the top, then sprinkle with the grated blonde chocolate curls. The warmth of the tart will slightly melt the chocolate.
8. Using a sharp knife, cut the tart into squares or rectangles. Lift each portion with a spatula, making sure to include the crisp pastry edges and the creamy filling. Serve warm.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

24 g

Fiber

2 g

Sugar

28 g

Automatic estimate from the ingredient list, not laboratory-verified.