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Author Notes: Slices of banana are flambéed in dark rum and brown sugar before baking inside a classic French shortcrust pastry. Served warm with a generous scoop of vanilla ice cream, this dessert is the perfect finale to a meal. It's super easy to make so has become my sweet tooth's ultimate comfort food! —platedpalate
Pâte sablée (shortcrust pastry)
- 250 grams flour
- 125 grams butter, cubed
- 2 tablespoons white sugar
- 1 egg yolk
- 50 milliliters ice cold water
- 1 pinch salt
- 30 grams toasted walnuts, finely ground
- 1 egg yolk for brushing
- turbinado sugar for sprinkling
- The dough can be prepared in a large mixing bowl or on a clean surface. Sift flour with salt. Add cubes of butter and mix with fingertips until the dough has a coarse, sandy texture. Form a well in the center of the flour mixture and add 1 egg yolk, sugar and cold water, and mix the ingredients without overworking the dough. Otherwise, the dough will become tough. Once the ingredients have been incorporated, work the dough by folding it over onto itself and flattening it with the palm of your hand to form a homogenous mixture. Continue working the dough until it no longer sticks to the work surface.
- Shape the dough into the form of a ball and lightly flour its surface. Then, cover the dough with saran wrap and refrigerate for at least 2 hours and up to one night.
- Remove the dough from the fridge and allow it to come to room temperature. Place the dough onto a surface dusted with flour, and evenly roll it into a circle of about 35 cm in diameter. When rolling the dough with a rolling pin, roll from the center to the outer edges.
- Transfer the dough onto a flat baking sheet lined with parchment paper. To ensure that the dough does not tear, roll the dough onto a floured rolling pin. Then carefully unroll it onto the baking sheet. Sprinkle the surface of the pastry dough with the finely ground toasted walnuts, leaving a border of about 3-4 cm.
- 4 bananas, peeled and halved lengthwise
- 3 teaspoons butter
- 1.5 tablespoons brown sugar
- 60 milliliters dark rum
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 pinch salt
- 3 tablespoons toasted walnuts, coarsely crushed
- Preheat the oven to 180°C
- In a large sauté pan over medium-high heat, melt the butter until it starts to foam. Add the slices of banana with the cut surface face down in the pan. Sauté the bananas for about a minute by shaking the pan. Add the brown sugar by evenly distributing it around the banana slices. Then, remove from the heat and add the rum. Ignite the rum with a match and return the pan to heat. Give the pan a few gentle shakes while swirling the liquid around.
- Once the flame subsides, add the cinnamon, grated nutmeg and pinch of salt. Swirl the pan to thoroughly incorporate the ingredients into the sauce. Gently shake the pan a few times while allowing the sauce to thicken for about a minute. Remove from heat.
- Carefully transfer the banana slices to the pastry dough with the cut surfaces facing up. Spoon the sauce overt he banana slices. Fold the outer edges of the pastry dough over the banana slices such that overlapping folds are formed around the perimeter. Brush the surfce of the pastry border with egg yolk and lightly sprinkle with turbinado sugar. Bake on the middle rack for 30 minutes, until the crust is golden.
- Serve warm garnished with crushed toasted walnuts and a scoop of vanilla ice cream.
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains