How to make it

  • Preheat oven to 200C.
  • Line four 10cm round cake tins with baking paper.
  • Process flour and butter in a food processor til they look like breadcrumbs.
  • Add egg and water and mix til t just comes together.
  • Turn out dough onto a floured board and knead til smooth. Form 4 small discs. Wrap in plastic and chill for 20 mins.
  • Put sugar in a heavy based saucepan over a medium heat and cook, without stirring, til the sugar has just melted and is turning golden.
  • Add extra butter and swirl to combine.
  • Remove caramel from heat and pour evenly into each prepared tin.
  • Sprinkle pecans over caramel and then layer with 2 layers of banana slices, overlapping slightly.
  • Roll each disc out to about 13 cms. Put 1 round over each tin, folding surplus back up over edges onto itself and towards the centre. Look at the photo and you'll see what I mean.
  • Bake tarts for 20-25 mins or until golden.
  • Stand for 5 mins before turing out onto plates.

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