Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/2 sheet frozen puff pastry (about 1/4 pound), thawed

　　1 firm-ripe large banana

　　1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped fine

　　1/4 cup pecan halves, toasted lightly, cooled, and chopped

　　2 teaspoon sugar

　　1 tablespoon unsalted butter, cut into bits

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

On a lightly floured surface with a floured rolling pin roll out pastry into a 10- by 5-inch rectangle and cut in half to form two squares. On a baking sheet arrange squares about 2 inches apart.

　　

Step 3

Cut banana diagonally into 1/4-inch-thick slices. Sprinkle pastry squares evenly with chocolate, leaving a 1/2-inch border on all sides, and arrange banana slices decoratively over chocolate. Top banana slices with pecans, sugar, and butter and chill 10 minutes, or until pastry is firm.

　　

Step 4

Bake tarts in middle of oven 10 to 15 minutes, or until pastry is golden brown and cooked through, and cool slightly on a rack.