- Cut the bananas into 1/2 inch slices
- Boil and shell the chestnuts- before you boil always make a schism in the skin of the chestnut
Preheat oven to 375°F
1. Bring the sugar and water to a boil in a medium saucepan over a medium heat. Brush the undissolved crystals down the side of the pot with a wet pastry brush.
2. Swirl the mixture -do not stir- in the pan and simmer it until it turns into a light, amber colour. Remove from heat.
3. Place the puff pastry circles on a parchment lined baking sheet. Turn in the perimeter of each to form a thick ring that will hold in the fruit mixture.
4. Place the bananas and chestnuts inside each tartlet, forming a concentric circle with the bananas.
5. Drizzle each tartlet with 2 ½ tablespoons of the caramel and sprinkle with a little additional sugar.
6. Bake for about 25 minutes, until the bananas are softened, the caramel a deep brown colour and the puff pastry golden.
7. Remove, cool slightly and serve.
