The third recipe I made from the Sweet Tarts and Pies section of The Modern Baker was another easy and delicious tart. I had sweet tart dough left over from when I made the bourbon-scented pecan tart the other night, so this tart came together really quickly. In fact, I mixed this recipe up this evening after work — something I rarely do — and it was less than 20 minutes from the time I got the dough out of the fridge until I was putting the tarts in the oven.
I used my 4 1/2-inch tart pans and had enough dough for three tarts. I wasn’t sure how much filling to make, so I opted to halve the recipe. After rolling out the dough, I measured walnuts and brown sugar into the food processor and pulsed them until the nuts were finely chopped. Then I added butter, an egg, cinnamon, vanilla extract, baking powder, and flour and mixed everything into a thin batter.
I cut up two bananas and arranged them in the tart pans, poured in the batter, then topped the tarts with chopped walnuts.
I baked the tarts at 350°F for about 30 minutes. The recipe doesn’t give a baking time, so I started with 20 minutes and kept an eye on them until they were done. Other than the crust, the tarts looked almost like a cake.
Now came the hardest part — waiting for the tarts to cool. I left them in the pans for about 15 minutes, then took them out and let them cool the rest of the way while I distracted myself by watching Jeopardy.
I sliced into one of the tarts. The banana looked almost like a custard filling.
I know some of my fellow Modern Bakers were a bit skeptical of this recipe, mostly because of the cooked bananas. While I understand their reluctance, having tried this tart I can tell you it is delicious, bananas and all. Nick is right when he says the bananas cook to a sweet, jam-like consistency. And the flavors of the bananas, walnuts, brown sugar, and rum all compliment each other, making this tart sweet, nutty, and hard to resist.
While I liked most of the savory tarts and pies in the last section, I think sweets are definitely Nick’s forte. And I’m looking forward to the rest of the recipes in this section.