Banana Pistachio Puff Pastry Tart

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2Unfold the thawed puff pastry sheet onto the prepared baking sheet. Using a sharp knife, score a 1/2-inch border around the edges of the pastry without cutting all the way through. This will allow the edges to puff up and create a crust.

3Prick the inner area of the pastry (inside the scored border) lightly with a fork to prevent excessive puffing.

4In a small saucepan over medium heat, melt the butter. Add the golden syrup (2 tablespoons) and stir until combined and warm, about 1 minute. Remove from heat.

5Brush the golden syrup (2 tablespoons) and butter mixture evenly over the inner area of the puff pastry, avoiding the edges.

6Arrange the banana slices in a single layer over the brushed area of the pastry.

7In a small bowl, combine the chopped pistachios, granulated sugar (1 tablespoon), ground cinnamon (½ teaspoon), and salt (¼ teaspoon). Sprinkle this mixture evenly over the bananas.

8Brush the exposed border of the puff pastry with the beaten egg (1) to achieve a golden finish.

9Bake the tart in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown and the bananas are caramelized.

10Remove the tart from the oven and let it cool slightly on the baking sheet for 5 minutes.

11Optionally, dust the tart lightly with powdered sugar before serving to add a touch of sweetness and visual appeal.

12Slice the tart into portions and serve warm or at room temperature.