The Clarisa Nuns’ Banana & Hazelnut Tart

Name: The Clarisa Nuns’ Banana & Hazelnut Tart (Tarta de Platanos y Avellanas Hermanas Clarisas)
Yield: Makes one 9-inch tart
Cuisine: Spanish
Ingredients: All-purpose flour, for dusting the work surface; 1 sheet puff pastry (from a 17¼-ounce package), thawed; ¼ cup chopped skinned hazelnuts; 3 tablespoons all-purpose flour; 3 tablespoons light brown sugar; 3 tablespoons chilled unsalted butter, cut into small pieces; ½ teaspoon ground cinnamon; 3 large bananas, cut on the diagonal into medium-thin slices; 2 tablespoons unsalted butter, at room temperature; 3 large egg yolks; 1½ tablespoons cornstarch; ⅓ cup sugar; 2 tablespoons fresh lemon juice; 1½ cups pineapple juice

Tarta de Platanos y Avellanas Hermanas Clarisas

Preparation info

Makes
one
9 inch tart

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Of all the Spanish cookbooks I own, one of my favorites is Repostería Monacal de las Hermanas Clarisas—a mouthwatering volume full of sweets compiled from various convents of the St. Clara order. Nuns are recognized in Spain as master bakers, and conventual cookbooks are incredibly popular. What’s striking about this tome is that, in addition to the usual yemas (egg yolk sweets) and mantecadas (crumbly lard cookies), it contains some seriously sophisticated desserts, de

Ingredients

Europe
Spain
Dessert
Mediterranean
Vegetarian
Pie

Ingredients

Method