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

Tips for success

For the best texture, serve the tart warm. The contrast between the crisp pastry and the creamy filling is most pronounced when the tart is fresh from the oven. If making ahead, reheat individual slices in a 350°F (175°C) oven for 5 to 7 minutes to restore crispness. The butterscotch sauce can be made in advance and reheated until bubbling before drizzling.

When grating the blonde chocolate, chill it in the freezer for 10 minutes beforehand to make it easier to grate and produce fluffier curls. Use a box grater with large holes for best results.

If the pastry cream is too thick to spread, warm it gently in a saucepan over low heat, stirring until smooth. The tart can be dressed up with a scoop of vanilla ice cream or a dollop of whipped cream, though it is delicious on its own.

Variations

• Chocolate Twist: Replace the butterscotch pastry cream with chocolate pastry cream and use chocolate sauce instead of butterscotch. Top with grated dark chocolate and omit the pecans for a chocolate-banana tart.
• Maple Pecan: Swap the butterscotch sauce for maple syrup and use maple-flavored pastry cream. Sprinkle with extra toasted pecans and a pinch of flaky sea salt for a sweet-savory contrast.
• Rum-Infused: Add 1 tablespoon of dark rum to the butterscotch sauce and a teaspoon of rum to the pastry cream. This adds a warm, boozy note reminiscent of classic bananas foster.
• Berry Topped: After baking, top the tart with fresh raspberries or sliced strawberries for a bright, fruity contrast. The tartness of the berries balances the sweetness of the butterscotch.

Storage and make-ahead

Fridge

Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.

Freezer

Freeze the baked tart (without sauce) for up to 1 month. Thaw overnight in the refrigerator, then reheat in a 350°F oven until warm. Add sauce after reheating.

Reheat

Reheat slices in a 350°F (175°C) oven for 5 to 7 minutes until warm and crisp. Avoid microwaving to prevent sogginess.

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly, but the flavors will remain delicious. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes.

Avoid microwaving, as it will make the pastry soggy. The butterscotch sauce can be stored separately in the refrigerator for up to 2 weeks and reheated before serving.

The butterscotch pastry cream and butterscotch sauce can be made up to 2 days in advance and stored in the refrigerator. Warm the cream gently before spreading on the pastry. The puff pastry can be rolled and scored a day ahead and kept wrapped in the refrigerator.

The bananas and pecans should be prepared just before assembling to prevent browning and sogginess. The assembled tart can be baked immediately or chilled for up to 2 hours before baking.

Serving ideas

Serve the tart warm, cut into squares or rectangles, with a scoop of vanilla ice cream or a dollop of whipped cream if desired. The tart is rich, so a small portion is satisfying. For a special presentation, drizzle extra butterscotch sauce over each serving and sprinkle with additional toasted pecans. The tart pairs beautifully with coffee or a dessert wine.

This tart is perfect for holiday gatherings, dinner parties, or a cozy weekend dessert. It can be served as the centerpiece of a dessert table or as a simple treat with tea.

The combination of bananas, butterscotch, and pecans is a classic flavor pairing that appeals to a wide range of palates. Leftover tart can be enjoyed cold, but it is best reheated to restore the pastry's crispness.

Frequently asked questions

Recipe card

Bananas Foster Tart with Pecan Butterscotch Puff Pastry

Prep 25 minCook 25 minTotal 50 minServes 8

Ingredients

• 1 sheet puff pastry, thawed (store-bought or made ahead)
• 1 1/2 cups butterscotch pastry cream (store-bought or made ahead)
• 3 ripe bananas, sliced on a thick diagonal bias
• 1 cup toasted pecans, chopped
• 4 oz caramelized golden blonde chocolate, grated into curls
• 1 large egg, beaten for egg wash
• 3/4 cup bubbling amber butterscotch sauce (store-bought or made ahead)

Instructions

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry sheet on a lightly floured surface to a 10x14-inch rectangle. Transfer to the prepared 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. Refrigerate while preparing the toppings.
2. Slice the bananas on a thick diagonal bias into 1/2-inch pieces. Chop the toasted pecans cleanly into small, even pieces. Grate the solid block of caramelized golden blonde chocolate on the box grater into a fresh pile of blonde chocolate curls. Set all aside.
3. Spread the warm butterscotch pastry cream over the base of the pastry, staying inside the scored border. Shingle the sliced bananas and toasted pecans in neat rows over the cream. Brush the pastry border with the beaten egg.
4. Bake the tart in the preheated oven for 20 to 25 minutes, until the pastry is golden brown and puffed and the filling is set. The internal temperature of the egg-based filling should reach 160°F (71°C) to ensure the eggs are cooked through.
5. Remove the tart from the oven. Immediately drizzle the bubbling amber butterscotch sauce over the top. Sprinkle with the grated blonde chocolate curls. Let cool for 5 minutes, then lift a warm flaky portion and serve.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

7 g

Carbohydrates

62 g

Fat

29 g

Fiber

3 g

Sugar

38 g

Sodium

280 mg

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