Well Made by Kiley

Preheat oven to 350F. Line a baking sheet with parchment paper.
Cut the puff pastry sheet into 9 rectangles. Set aside.
On the prepared baking sheet, spread 1 tbsp of brown sugar for each tart (there should be 9 spots total for each square of puff pastry).
Then, place the sliced banana on top of the brown sugar (I used 2 pieces per tart).
Place the puff pastry squares on top of each brown sugar and banana spot, pressing lightly with your fingers to encase the brown sugar and banana.
Brush the tops of each pastry with the melted butter.
Bake at 350F for 15-17 minutes, or until golden brown.
While the pastries are baking, make the peanut butter glaze. In a medium bowl, whisk together the peanut butter, powdered sugar, marine collagen peptides, and milk until smooth.
Once the pastries are done, allow to cool for 5 minutes on the pan, then flip over using a spatula.
Drizzle the pastries with the peanut butter glaze, then dust with powdered sugar if desired, and serve.
Enjoy!