Banana-Pecan Caramel Tart

european french dessert main bread sweet savory umami hard fast

Prep

31 min

Cook

90 min

Total

121 min

Ingredients (15)

1 ¼ cups all-purpose flour g

1 tablespoon sugar g

¼ teaspoon freshly grated nutmeg g

⅛ teaspoon salt g

½ cup butter g

2 tablespoons ice water, plus more as needed g

4 small bananas, cut diagonally into 1/2-inch slices g

1 cup pecan halves g

2 eggs, lightly beaten g

½ cup sugar g

3 tablespoons butter, melted g

1 teaspoon vanilla g

1 teaspoon Caramel-flavor ice cream topping g

1 tablespoon Vanilla ice cream g

Reynolds Wrap® Aluminum Foil g

Nutrition

kcal

fat

carbs

protein

Instructions

In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.

On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.

Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.

Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.