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Ingredients
- For the frangipane:
- lmond Tart with Sauteed Bananas with Rum and Cinnamon ／バナナのラムシナモングラッセのタルト
- 7 a 7 inch tart
- to the crust, follow the recipe here. After you've pressed the dough into the tart mould leave it in the fridge to chill while you make the frangipane.
- 60 60g 60g butter
- 60 60g 60g sugar
- 1 1 1 egg
- 1 1 1 tbsp rum
- 20 20g 20g cake flour
- 60 60g 60g ground almonds
- Cream the butter until smooth. Add in the sugar and beat until light and fluffy. Beat in the egg bit by bit and stir in the rum. Stir in the cake flour and ground almonds until combined.
- 170C 40 the prepared crust and bake at 170C for around 40 minutes or until brown. Cool completely.
- For the bananas:
- 2 to 3 2 to 3 3 bananas, thickly sliced on a diagonal
- 4 4 4 tbsp sugar
- 20 20g 20g butter
- 1 1 1 tbsp rum
- 1/2 1/2 1/2 tsp cinnamon
- For the caramel cream:
- 100 100ml 100ml heavy cream
- 2 to 3 2 to 3 3 tbsp of the cooled caramel from the bananas
- Whip the cream and caramel until medium stiff peaks.
- For assembly:
- almond flakes and pistachios, toasted and cooled (optional)
- to the caramel cream on top of the tart. Arrange the bananas on top of the cream, remembering to make the center a little higher than the rest. Sprinkle with the toasted nuts.
Preparation
Step 1
It's filled with frangipane (almond cream) and topped with thickly sliced bananas coated with a sticky caramel laced with rum and cinnamon that sit atop a generous spread of cream whipped together with the aforementioned caramel. Divine medley of flavours. If coffee was thrown into the mix the result would be explosive! Coffee and caramel and banana are just so crazy good together. I'm definitely going to create a tart with those flavours someday, maybe after I've finished baking this entire book (which won't be long judging by the speed at which I'm tearing through it).
It's pictures galore again today because tarts are just so easy to capture like that. And the fluted edges make them look extra gorgeous! I wish I'd invested in fluted tart pans earlier so that I could have made the previous two tarts using those pans.
makes a 7 inch tart
. After you've pressed the dough into the tart mould leave it in the fridge to chill while you make the frangipane.
Cream the butter until smooth. Add in the sugar and beat until light and fluffy. Beat in the egg bit by bit and stir in the rum. Stir in the cake flour and ground almonds until combined.
Place the sugar in a saucepan and heat on medium heat until the sugar has melted and caramelized. Immediately remove from heat and stir in the butter and rum. When the mixture is smooth, return to low to medium heat and stir in the sliced bananas, ensuring that they're evenly coated. Stir for 30 seconds. Stir in the ground cinnamon and remove from heat. After the mixture has cooled to room temperature, chill in the fridge until completely cold.
Spread the caramel cream on top of the tart. Arrange the bananas on top of the cream, remembering to make the center a little higher than the rest. Sprinkle with the toasted nuts.
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