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Ingredients:
***Crust***
1/2 cup unsalted butter,
softened
1/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla
extract
1/4 teaspoon salt
1 cup all-purpose
flour
***Banana topping***
1/2 cup sugar
PLUS"PLUS" means this ingredient in addition to the one on the next
line, often with divided uses
1 tablespoon sugar
1 tablespoon
light corn syrup
2 tablespoons unsalted butter, melted
4 large ripe
bananas, thinly sliced on the diagonal
1 cup chopped macadamia nuts,
lightly toasted
Vanilla ice cream,
optional
Directions:
To make the
crust: Beat the butter and the sugar in a large bowl with an electric
mixer. Beat in the egg yolk, vanilla, and salt and blend well. Add the
flour and beat until moist clumps begin to form. Press the dough with your
hands onto the bottom of a 9-inch tart pan with a removable bottom. Pierce
with a fork in a few places, about 2 inches apart. Refrigerate for 1 hour.
Preheat the oven to 450 degrees F. Bake the crust until golden,
about 15 minutes. Set aside to cool.
o make the topping: Place a
large baking pan filled halfway with cold water and a few ice cubes next
to the stove. Combine 1/2 cup of the sugar, the corn syrup, and 1
tablespoon of the melted butter in a small saucepan over medium heat. Heat
the mixture until the sugar dissolves and it comes to a boil. Boil the
mixture, without stirring but swirling the pan occasionally so that it
browns evenly, until it turns a medium amber color, about 7 minutes. Place
the pan in the ice water to prevent further cooking and to cool it to
lukewarm.
Preheat the oven to 375 degrees F. Arrange the banana
slices, overlapping them slightly, in a concentric circle beginning at the
crust edge and working your way in so that the crust is completely
covered. Brush the remaining tablespoon of butter over the bananas and
sprinkle with the remaining tablespoon of sugar. Bake until the tart is
just warmed through, about 3 to 5 minutes.
Rewarm the caramel
topping over low heat, stirring occasionally. Remove the tart from the
oven. Dip a spoon into the caramel and drizzle it back and forth in
squiggly lines over the bananas. Remove the pan bottom and place the tart
on a platter or large plate. Scatter the nuts over the top, slice and
serve warm with vanilla ice cream, if desired.
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