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.
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