200 grams white flour,
140 grams butter or margarine,
water (just enough to obtain a smooth mix),
8 ripe bananas (medium size),
4 tablespoons white sugar,
10 tartlets tins
In a bowl, work together the flour and the butter or margarine until crumbly.
Add water sparingly and work dough to obtain a smooth mix without being watery. Place in cling wrap and allow to sit.
Crush the bananas and mix with the sugar. Cook over low heat, stir constantly and cook until a dark brown colour is obtained. Remove from saucepan and allow to cool in another container.
Roll pastry half centimetre thick and cut into thin rounds, of sufficient diameter for lining the tartlets tins.
Butter the tartlets tins and firmly line with pastry rounds. Cut away surplus pastry with sharp knife.
Fill pastry with banana mixture.
Roll over the remaining pastry, cut into long strips and place to form that famous criss-cross pattern on all tarts.
Brush the tops with milk and bake in a pre-heated oven at 200 degrees centigrade for about 15 minutes or until baked golden.
Shut your eyes, eat, enjoy and see yourself back in your younger days with the 'marchand gateau" in Mauritius.
Madeleine's recipe : Banana tartsDiscover more of Madeleine’s Mauritian cuisine in