The post Impromptu Banana Tart appeared first on Modernist recipes and Restaurant reviews - the foodie cooks authored by Leo Leonard.
I was in sunny San Francisco this past weekend and boy was it warm! I checked out the park with a bunch of friends and had a few beers. It was an awesome relaxing time. The heat, however, tends to get me a little peckish and my friend just happened to have some ripe bananas that needed using. What else would be better than a Banana Tart with vanilla ice cream? This tart is super duper easy to make and as long as you like bananas, you’ll definitely be wanting a second or even third slice.
- For the crust:
- 2-1/3 cups of unbleached all-purpose flour
- 1 tbs granulated sugar
- ¾ tsp fine salt
- 7 oz (around 1 stick) chilled unsalted butter, cut into ½” cubes
- 6-10 tbs ice water
- Filling:
- 4 large ripe bananas
- ⅓ cup spiced rum
- ¼ cup cream
- ⅓ cup sugar
- Preheat oven to 400F
- For the Pastry:
- Add dry ingredients into large mixing bowl. Mix ingredients until well blended. Add butter and work butter into flour mixture using fingertips, trying to handle the mixture as little as possible. The idea is to end up with a fine mix of butter and flour that resembles a ‘crumble’ – be sure to keep your hands cold!
- Add enough water to bring mixture together into a dough ball. Flatten and wrap in cling film. Refrigerate to allow to rest for 30 mins – 2 hours.
- In the mean time, slice bananas into ¼” slices and place in baking dish. add ½ of the sugar and mix throughly. Cook for 20 minutes, drain if necessary. Add remaining sugar and rum, cook on 350F for 15 minutes or until liquid evaporates. Allow to cool.
- Add cream to banana mixture and mix gently.
- Roll out and blind bake crust for 10 minutes. Remove crust from oven and add banana mixture, smoothing it out ensuring an even thin layer. Sprinkle extra sugar if desired. Cook for 15-20 minutes at 375 F, or until pastry is golden and filling is caramelized.
- Allow to cool, then serve with vanilla ice cream.
The post Impromptu Banana Tart appeared first on Modernist recipes and Restaurant reviews - the foodie cooks authored by Leo Leonard.
