Banana-nut tart

March  8, 2013
1 Ratings
  • Makes 1 pie
Author Notes

Just bananas, not cream —MarieGlobetrotter

What You'll Need
  • Dough
  • 1 cup flour
  • 1 ½ teaspoons gingerbread spices
  • 2 tablespoons sugar
  • 4 1/2 tablespoons butter
  • 1 egg yolk
  • Filling
  • 4 1/2 tablespoons butter
  • 1/3 cup brown sugar
  • 3 bananas
  • 1 egg
  • 1/2 cup ground hazelnuts
  • 1/4 chopped walnuts
  1. For the dough: In a saucepan, soften and brown the butter on medium heat. Let cool. Combine flour, spices and sugar. Add the cold butter and the egg yolk and knead well by hand. Form a ball and cover with plastic wrap. Chill in the fridge for 30 minutes, until firm. Roll out the dough (5-7 mm) and spread it out in a greased and floured pie pan. Place in the fridge for another 30 minutes. Prick with the tip of a fork and bake for 10-12 minutes on 400F
  2. For the filling: cream the butter and sugar in an electric mixer. Puree two bananas and cut the other one into slices. Add banana puree and egg to the butter and sugar. Combine well before adding the ground hazelnuts. Spread out the slices of banana on the dough then pour banana-nuts cream on top. Top with chopped walnuts.
  3. Bake in the oven for 25 minutes. Let cool before serving.

See what other Food52ers are saying.

1 Review

Dwalsh4174 January 15, 2023
Not a fan. First of all, the dough was so dry, you could not possibly knead it. Had to add ice water just to make it pliable. The tart filling was very bland, even with the handful of chocolate chips added. Tasteless recipe. Won't make it again