Banana Pastis Pie
A crisp puff pastry tart layered with lemony pastis-marinated bananas, baked until the fruit turns glossy and gently caramelized.
Ingredients
- 9 ounces sheet ready-to-bake rolled puff pastry
- 3 firm bananas, peeled and cut into 1/4 inch slices
- juice of 1/2 lemon
- 1/2 teaspoons finely grated lemon rind
- 2 tablespoons pastis
- 3/4 cup superfine sugar
Directions
Heat the oven to 400 degrees F (200 degrees C). Lay the puff pastry on a baking sheet, then place it in the refrigerator for 30 minutes. Combine the bananas in a bowl with the lemon rind and juice, pastis, and sugar, stirring carefully so the slices stay intact, and set them aside for 5 minutes. Arrange the banana slices in an even layer over the pastry base, stopping about 1/2 inch (1.5cm) from the edge, and reserve a little of the marinade for glazing. Put the pie in the oven and bake for 20 minutes. Spoon or brush the reserved marinade over the bananas, then return it to the oven for 5–10 minutes more, until the crust is crisp and golden brown and the bananas are lightly caramelized.