Name: Banana Walnut Tart
Yield: Makes one 10- or 11-inch (25- or 28-cm) tart, 8 to 10 servings
Cuisine: United States
Ingredients: ⅔ cup (about 2½ ounces/70 grams) walnut pieces; ¼ teaspoon ground cinnamon; 1 tablespoon dark rum; ½ cup walnut pieces (about 2 ounces/50 grams), coarsely chopped; One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Sweet Tart Dough or Nut Tart Dough; ½ cup light brown sugar, firmly packed; 1 teaspoon vanilla extract; ¼ cup all-purpose flour (spoon flour into a dry-measure cup and level off); ½ teaspoon baking powder; 1 large egg; 1 large egg yolk; 6 tablespoons (¾ stick) unsalted butter, softened; 3 large bananas, about 1½ pounds (600 grams)

Preparation info

Makes one 10- or 11 inch 25- or 28 cm ) tart,
8 to 10
servings

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Walnuts and bananas are a good combination in any presentation, but work especially well in this tart, where the walnut filling covers the bananas, which bake to a sweet, jam-like consistency.

Ingredients

Filling

⅔ cup (about 2½ ounces/70 grams) walnut pieces
<

Americas
United States
Dessert
Vegetarian

Method

Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
For the filling, pulse the walnut pieces and brown sugar in a food processor fitted with the metal blade until the nuts are finely ground. Add the butter, egg, egg yolk, cinnamon, vanilla, flour, and baking powder. Pulse to make a thin batter.
Cut the bananas into

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Filling

Method

Part of