French Apple Banana Tart

Grease a ceramic tart pan or a cake pan (26 or 28 cm ø) with oil or butter and lightly flour it. Unroll the puff pastry and place it in the mold so that its edge is covered on three sides and the pastry protrudes a little.

With your fingers, press the puff pastry on top of the edge of the mold so that it is flush with the edge. Place the remaining pastry where the mold is not yet covered and proceed as just described. Now press the puff pastry in the mold a little bit tight and prick it a few times with a fork.

For the filling, mix the eggs, then add the vanilla sugar, cinnamon, custard powder and crème fraîche and stir until smooth and runny. Cut the apples into quarters, remove the skin, remove the cores and cut into wedges. Fill the egg mixture onto the puff pastry in the mold. Preheat the oven to 180 °C (convection oven). From the apple slices, first make a dense outer circle and then a small inner circle in the egg mixture.

Peel the banana, cut into slices and make a middle circle from the slices between the apples.

Bake the tart for about twenty-five to thirty minutes.

Then sprinkle with hazelnut brittle.

Tip: The tart can be eaten warm or cooled. It goes especially well with whipped cream and/or vanilla ice cream.

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