Thaw the puff pastry sheets.
Peel the banana and cut diagonally into 1 cm (approximately 1/2 inch) thick slices.
Place the thawed dough sheets on top of each other, roll out on a floured surface and cut out 2 pieces in the size of the tart pan. Grease the tart pan. Mix the coconut flakes and sugar and sprinkle the dough with it. Place the banana pieces on top and bake in a preheated oven at 225°C (approximately 425°F) for about 15-20 minutes, until golden brown. Warm the apricot jam in a small saucepan, stir until smooth and brush the bananas with the jam. Serve warm or cold.