Banana Caramel Tart

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450F.
  • For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
  • Beat in yolk, vanilla, and salt.
  • Add flour and beat until moist clumps form.
  • Press dough into bottom of 9 inch tart pan with removable bottom.
  • Pierce with fork and refrigerate for 1 hour.
  • Bake crust until golden (about 15 minutes).
  • Cool.
  • For the Banana Topping: Reduce oven temperature to 375F.
  • Overlap banana slices on crust, covering completely.
  • Brush melted butter over banana slices and sprinkle with sugar.
  • Bake until just warmed through (4 minutes).
  • Drizzle with some caramel sauce (recipe follows).
  • Sprinkle with macadamia nuts.
  • Serve with ice cream and pass extra caramel sauce around.
  • For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
  • Keep warm.
  • In a heavy saucepan, combine the sugar and lemon juice until well mixed.
  • Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
  • Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
  • While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
  • Stirring constantly, slowly pour in the warm cream.
  • Bring to a boil, continuing to stir constantly.
  • Cook until slightly thickened, about 3-4 minutes.
  • Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
  • Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
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