Banana Tart with Butterscotch and Toasted Hazelnuts
I have had this recipe for many years, and this is its official debut.
The debut was an absolute smash! Matt isn't really a big dessert eater, but he inhaled his slice! The crust was buttery and flaky and the butterscotch sauce perfectly complimented the bananas. The nuts gave it a nice toasty crunch.
1/2 cup (1 stick) butter
1/4 cup sugar plus 1 T, divided
1 egg yolk
1 t vanilla extract
1 cup flour
3 large ripe bananas, thinly sliced
1 T butter, melted
Butterscotch
1/2 cup firmly packed light brown sugar
1/8 cup half and half
1 T each: butter, light corn syrup
1 cup chopped hazelnuts, toasted
vanilla ice cream (optional)
In a large bowl, beat butter and 1/4 cup sugar with an electric mixer til light and fluffy. Beat in egg yolk and vanilla; blend well. Add the flour and beat til moist clumps begin to form. With your hands work clumps into a ball. Remove to a lightly floured surface and work dough til ball is smooth.
Place dough ball between two pieces of plastic wrap and pat into a circle. Close any openings in plastic and refrigerate dough at least 3 hours (and up to overnight).
Preheat oven to 450°. Lightly flour the bottom and 1" up the sides of a 9" springform pan. Set aside.
Remove the dough from the fridge and let sit at room temperature for 10-15 minutes. Meanwhile, cover a baking sheet with a layer of foil.
Using your fingers, press the dough onto the bottom of the pan, ensuring edges are covered.
Place pan on prepared baking sheet. Bake til the crust is golden brown, about 10-12 minutes. Remove from oven and set aside to cool.
Reduce oven temperature to 375°.
Arrange the banana slices, overlapping them slightly, in a circle beginning at the crust edge and working your way in so that the crust is completely covered.
Brush melted butter over bananas and sprinkle with remaining 1 T of sugar. Bake til the tart is just warmed, about 5 minutes. Remove from oven and remove pan ring.
For the butterscotch, combine ingredients in a saucepan over medium heat. Bring to a simmer and cook 1 minute. Remove from heat.
Drizzle sauce over bananas. Sprinkle nuts over the top; slice and serve with vanilla ice cream, if using.
Adapted from my Union Square Café cookbook
The debut was an absolute smash! Matt isn't really a big dessert eater, but he inhaled his slice! The crust was buttery and flaky and the butterscotch sauce perfectly complimented the bananas. The nuts gave it a nice toasty crunch.
1/2 cup (1 stick) butter
1/4 cup sugar plus 1 T, divided
1 egg yolk
1 t vanilla extract
1 cup flour
3 large ripe bananas, thinly sliced
1 T butter, melted
Butterscotch
1/2 cup firmly packed light brown sugar
1/8 cup half and half
1 T each: butter, light corn syrup
1 cup chopped hazelnuts, toasted
vanilla ice cream (optional)
In a large bowl, beat butter and 1/4 cup sugar with an electric mixer til light and fluffy. Beat in egg yolk and vanilla; blend well. Add the flour and beat til moist clumps begin to form. With your hands work clumps into a ball. Remove to a lightly floured surface and work dough til ball is smooth.
Place dough ball between two pieces of plastic wrap and pat into a circle. Close any openings in plastic and refrigerate dough at least 3 hours (and up to overnight).
Preheat oven to 450°. Lightly flour the bottom and 1" up the sides of a 9" springform pan. Set aside.
Remove the dough from the fridge and let sit at room temperature for 10-15 minutes. Meanwhile, cover a baking sheet with a layer of foil.
Using your fingers, press the dough onto the bottom of the pan, ensuring edges are covered.
Place pan on prepared baking sheet. Bake til the crust is golden brown, about 10-12 minutes. Remove from oven and set aside to cool.
Reduce oven temperature to 375°.
Arrange the banana slices, overlapping them slightly, in a circle beginning at the crust edge and working your way in so that the crust is completely covered.
Brush melted butter over bananas and sprinkle with remaining 1 T of sugar. Bake til the tart is just warmed, about 5 minutes. Remove from oven and remove pan ring.
For the butterscotch, combine ingredients in a saucepan over medium heat. Bring to a simmer and cook 1 minute. Remove from heat.
Drizzle sauce over bananas. Sprinkle nuts over the top; slice and serve with vanilla ice cream, if using.
Adapted from my Union Square Café cookbook
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