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Banana-Pecan Caramel Tart

Makes: 8 servings
Prep 50 mins Bake 400°F 55 mins  /350 degrees F Chill 1 hr Freeze 20 mins Cool 30 mins
Banana-Pecan Caramel Tart
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1  tablespoon  sugar
  • 1/4  teaspoon  freshly grated nutmeg
  • 1/8  teaspoon  salt
  • 1/2  cup  butter
  • 2 - 3  tablespoons  ice water
  • 4  small bananas, cut diagonally into 1/2-inch slices
  • 1  cup  pecan halves
  • 2  eggs, lightly beaten
  • 1/2  cup  sugar
  • 3  tablespoons  butter, melted
  • 1  teaspoon  vanilla
  •  Caramel-flavor ice cream topping (optional)
  •  Vanilla ice cream (optional)
Directions

1. 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.

2. 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.

3. Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove 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.

4. 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.

5. 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. Makes 8 servings.

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