Banana Tart Recipe
This banana tart recipe smells delicious when it is baking. The recipe also includes a glaze that you pour warm, over the banana tart when you eat it.
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
3 large bananas, thinly sliced
1 Tablespoon butter, melted
1 Tablespoon sugar
1 cup heavy whipping cream
1 cup granulated sugar
1 Tablespoon freshly squeezed lemon juice
1/4 cup butter
Preheat oven to 400 degrees F.
Grease a 9 inch springform pan or tart pan with butter
Using an electric mixer, beat the butter and sugar in a mixing bowl until nice and creamy.
Leaving the mixer on low, mix in the egg yolk, vanilla extract and salt.
Add the flour and mix until clumps form. Shut off the mixer and transfer the dough to the prepared pan.
Using your hands and fingertips, press the dough to cover the bottom and about 1 inch up the side.
Pierce the dough with a fork and refrigerate for 1 hour.
After the cooling period place into the preheated oven and bake for 15 minutes until browned.
Remove from oven and set aside to cool.
Reduce the oven to 375 degrees F.
Slice the bananas and place into the cooled crust, slightly overlapping and cover the entire crust.
Use a pastry brush to brush the melted butter over banana slices. Sprinkle on the sugar.
Place into the preheated oven and bake about 4 to 5 minutes, just until warmed through.
Heat the cream over low to medium heat in a saucepan.
Do not boil, just bring to the scalding point. Shut off, but keep warm.
Combine the sugar and lemon juice in another heavy bottomed saucepan and stir until well mixed. Cover with a lid.
Turn on the heat to medium high and heat until the sugar melts and starts to bubble.
Remove the cover and occasionally stir the mixture with a wooden spoon until the syrup is a golden amber color
This will take from 5 to 8 minutes.
While the glaze is cooking, keep and eye and brush the sides of the pan with a wet silicone brush just above the bubbling sugar.
This is to keep crystals from forming.
Keep stirring and slowly pour in the warm cream.
If the cream has cooled down too much, just reheat as you want the cream warm when you add to this mixture.
Bring the glaze to a boil, and keep stirring.
This glaze will burn if you do not keep and eye on it at all times
Cook for about 3 or 4 minutes until the glaze has thickened slightly.
Remove the pan from the stove and place onto a heating pad. Using a wooden spoon, stir in the butter.
The butter will melt, stir until the sauce is smooth.
Serve warm with the banana pie.
Any leftover glaze will keep in the refrigerator in a sealed container for about 2 weeks.