With a little hint of anise to cut their sweetness, slices of banana in this Le Pain Quotidien pie caramelize on a slab of similarly browned puff pastry.
Reprinted with permission by Alain Coumont. Copyright © 2013. Published by Mitchell Beazley. Available wherever books are sold. All rights reserved.
- Yield:serves 4
- Active time: 15 minutes
- Total time:1 hour
- 9 ounces (230–250g) sheet ready-to-bake rolled puff pastry
- 3 firm bananas, peeled and cut into 1/4 inch (5mm) slices
- juice of 1/2 lemon
- 1/2 teaspoons finely grated lemon rind
- 2 tablespoons pastis
- 3/4 cup (3 1/2 oz/100g) superfine (caster) sugar
Preheat the oven to 400°F (200°C). Spread the puff pastry out on a baking sheet, then refrigerate for 30 minutes.
Put the bananas into a bowl with the lemon rind and juice, pastis and sugar and mix gently, then let rest for 5 minutes.
Spread the banana slices evenly over the bottom of the puff pastry, leaving about 1/2 inch (1.5cm) clear around the edge and keeping back some of the banana marinade to use later.
Transfer the pie to the oven and bake for 20 minutes. Brush the remaining marinade over the bananas and bake for another 5–10 minutes, or until the pastry is golden brown and crisp and the bananas are lightly caramelized.