Banana and Coconut Tarts


These little tarts are truly delicious and the only thing I will stipulate is that the bananas are ripe — if they’re a little green they won’t caramelise and the rich flavour will be lost. You can also add a little spice if you wish, some allspice or nutmeg mashed into the bananas works really well. These are a good dinner party dessert as you can have them sitting on the baking tray, brushed with butter in the fridge, then just whack them in the oven as you clear the Main course.


  • 400 g (14 oz) puff pastry
  • 6 ripe bananas, peeled
  • 1 cup desiccated coconut
  • 50 g (1 ⅔ oz) butter, melted
  • 2 tablespoons caster sugar


Preheat oven to 200°C/400°F/Gas Mark 5. On a lightly floured board, roll out pastry to cm (1/8 in) thick and cut four 10 cm (4 in) rounds. Place these on a greased tray and leave to rest at room temperature for 20 minutes.

Mash two bananas with coconut and spread evenly over pastry. Slice remaining bananas on a slight angle, about ½ cm (¼ in) thick, and lay on top. Lightly brush pastry and banana with half the butter and sprinkle with sugar.

Bake in the middle of the oven until pastry is golden and bananas are lightly caramelised, about 15 minutes. Brush the remaining butter over the tarts and bake a further 2-3 minutes. Serve warm with runny cream or ice cream.