Lemon banana tart

Preheat the oven to 200°C (400°F, gas mark 6) and put a baking sheet in to heat.

Roll out the pastry dough thinly and use to line a 23.5 cm (9½ in) shallow, fluted, loose-bottomed flan tin. Prick the bottom of the tart case. Bake blind for 10 minutes, then remove the paper and beans. Bake for a further 5 minutes. Remove from the oven. Reduce the temperature to 180°C (350°F, gas mark 4).

Spread the conserve over the bottom of the warm tart case. Slice the bananas, then arrange evenly over the top. Blend the lemon curd with a little of the fromage frais, then stir in the remainder, together with the beaten eggs. Pour over the bananas and spread out evenly.

Bake the tart for 30–35 minutes or until the filling is set and lightly browned. Leave in the tin on a wire rack to cool to room temperature before serving.