boston banoffee pie

i've never lived in boston -- but have visited several times and never have heard of or tried boston banoffee pie. this dessert is served throughout england, and touted as an american dish. i didn't get a chance to try it on my recent trip to the uk -- so, i thought i'd make it for baby girl's birthday. we loved it. (and depending on how much you like bananas, you could cover the whole tart with bananas and then cover the whole pie with whipped cream.)

boston banoffee pie

from complete comfort food, contributing editor: bridget jones

pastry:

1 1/4 c. flour

1/2 c. butter, diced

1/4 c. sugar

filling:

1/2 c. butter, diced

7 oz. sweetened condensed milk

1/2 c. brown sugar

2 T. light corn syrup

2 small bananas, sliced

a little lemon juice

whipped cream to decorate

preheat oven to 325 F. in a food processor, process the flour and diced butter until crumbled. stir in the sugar and mix to form a soft, pliable dough.

press pastry into 8-inch flat tart pan. bake for 30 minutes.

to make the filling, place the butter, condensed milk, brown sugar, and corn syrup in a pan. heat gently, stirring, until the butter has melted and the sugar has completely dissolved. bring to a gentle boil and cook for 7-10 minutes, stirring constantly, until the mixture thickens and turns a caramel color.

pour hot caramel filling into the cooked pastry and leave until completely cooled. sprinkle banana slices with lemon juice to prevent them from discoloring and arrange them in overlapping circles on the top of the filling. pipe whipped cream between banana circles.