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| Sep 9, 2007 @ 6:32 PM |
Caramel Banana Tart |
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buttandthighs
Posts: 113
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I need the recipe of a banana caralmel tart. Has anyone got it?  pls
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| Sep 10, 2007 @ 1:02 PM |
Caramel Banana Tart |
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swyeter
Posts: 22,149
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Hard Way
For the Crust
1/2 cup butter, at room temperature
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
For the Banana Topping
3 large bananas, thinly sliced
1 tablespoon butter, melted
1 tablespoon sugar
1 cup macadamia nuts, lightly toasted (optional or may substitute pecans or other favorite nut)
For Caramel Sauce
1 cup heavy whipping cream
1 cup sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup butter
Vanilla ice cream to serve on the side
Preheat oven to 450F.
For the Crust
In a large bowl, beat butter and sugar, with an electric mixer, until blended.
Beat in yolk, vanilla, and salt.
Add flour and beat until moist clumps form.
Press dough into bottom of 9 inch tart pan with removable bottom.
Pierce with fork and refrigerate for 1 hour.
Bake crust until golden (about 15 minutes).
Cool.
For the Banana Topping
Reduce oven temperature to 375F.
Overlap banana slices on crust, covering completely.
Brush melted butter over banana slices and sprinkle with sugar.
Bake until just warmed through (4 minutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with nuts.
For Caramel Sauce
In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
Keep warm.
In a heavy saucepan, combine the sugar and lemon juice until well mixed.
Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
Stirring constantly, slowly pour in the warm cream.
Bring to a boil, continuing to stir constantly.
Cook until slightly thickened, about 3-4 minutes.
Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
Serve with ice cream and pass extra caramel sauce around.
Easy Way
Start with a good store-bought all-butter puff pastry to form the base of this banana tart glazed with a simple caramel sauce.
Ingredients
14 ounces all-butter puff pastry, thawed in the refrigerator
1 large egg yolk mixed with 1 1/2 tablespoons water
5 small, just-ripe bananas, halved lengthwise
1 1/2 tablespoons fresh lemon juice
1/2 cup sugar
6 tablespoons unsalted butter
1/2 vanilla bean, split, seeds scraped
2 tablespoons water
Sweetened whipped cream or vanilla ice cream, for serving
Directions
Preheat the oven to 375°.
Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry to a rough 10-by-15-inch rectangle, then trim it to a neat 9-by-14-inch rectangle. Using a ruler, cut a 3/4-inch-wide strip of dough from each side; you will have 2 long and 2 short strips. Transfer the rectangle to the prepared baking sheet and brush with the egg wash. Set the strips on each side to form a border, pressing firmly to help the dough adhere; brush the strips with the egg wash. Freeze the tart shell until chilled, about 10 minutes.
Prick the bottom of the tart shell all over with a fork. Bake in the lower third of the oven for about 40 minutes, until the shell is puffed and golden. Press down the center of the shell slightly. Increase the oven temperature to 425°.
Rub the bananas with the lemon juice. In a skillet, cook the sugar over moderate heat, stirring until melted. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat; whisk in the butter, vanilla seeds and water. Add the bananas and gently turn to coat with the caramel. Arrange the bananas in the tart shell, cut sides up, leaving most of the caramel in the skillet. Drizzle 1/4 cup of the caramel over the bananas.
Bake the tart for about 20 minutes, until the bananas are slightly tender. Let cool slightly, then serve with ice cream, passing the remaining caramel on the side.
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