Whenever a conversation turns to dessert, which it seems to do quite often in my company, and people tell me they don’t eat dessert much, I’m always like, “Yeah, totally. Me neither.” It is probably the single biggest lie I tell and now I have revealed my dirty secret to the world. But seriously, who doesn’t love dessert?
In our house, dessert doesn’t have to be something gluttonous, but it is just that something sweet and satisfying after dinner. A bowl of fruit or a scoop of yoghurt will do. Even a square of chocolate or a scotch finger biscuit with a cup of tea will make me happy.
But then there are the nights when I want something more. My dessert stomach (it’s real don’t you know?) is calling out for a fix and who am I to deny it? That is where my banana galettes so often get called up to the plate, literally.
Call them galettes or call them a tart, I just call them delicious! These have been my quick and easy dessert go to for many years. And with just three ingredients, they can be made in less than 20 minutes.
These are a sure fire easy dinner party dessert winner as they don’t take long to prepare. Serve with a scoop of icing cream or dusted with icing sugar. Plus they also taste yummy when cooled down as a great afternoon tea recipe served with a cup of tea. You could even make a miniature tart version with smaller circles and less fruit on each.
1 sheet frozen puff pastry, defrosted
1 banana, finely sliced
1.5 tbsp maple syrup
Preheat oven to 180C and line a baking tray with baking paper.
Using a 10cm diameter round cutter, cut four circles from the sheet of puff pastry. Using a pastry brush, brush 1 tbsp of the maple syrup over the four circles.
Using a smaller cutter or a knife, without cutting all the way through the pastry, make a smaller circle in the middle of each pastry circle.
Layer the banana inside the smaller circle and carefully pour the remaining maple syrup over the top.
Place in the oven for 15 minutes or until golden brown and lightly puffed.
One galette, two galettes, three galettes, four…
The great thing about this recipe is that it is so adaptable. I mentioned making a mini version above. Apples and pears work really well as an alternative to banana, or in summer peaches or other stone fruit could also be used.
If you want to limit the sugar, brush the pastry with milk instead of maple syrup and just use the maple syrup (or honey) on top of the fruit.
If you don’t have a round cutter, you can always just cut the sheet of pastry into quarters and make a bigger tart. You will probably need more fruit and this does make a more substantial serving but with less wastage.
Are you a dessert person like me? What is your go-to easy dessert?
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