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Banana-Pecan Caramel Tart
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Indulgent tart merging bananas, pecans, and caramel, a modern spin on pecan pie.
Ingredients:
  • 1.25 cups all-purpose flour
  • 1 tablespoon sugar
  • 0.25 teaspoon freshly grated nutmeg
  • 0.125 teaspoon salt
  • 0.5 cup butter
  • 2 tablespoons ice water, plus more as needed
  • 4 small bananas, cut diagonally into 1/2-inch slices
  • 1 cup pecan halves
  • 2 eggs, lightly beaten
  • 0.5 cup sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon Caramel-flavor ice cream topping
  • 1 tablespoon Vanilla ice cream
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Combine flour, 1 tablespoon sugar, nutmeg, and salt in a large bowl. Use a pastry blender to cut in 1/2 cup butter until mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, until dough begins to form. Gently knead for four to five strokes. Cover and refrigerate for at least 1 hour until dough is easy to work with.
  • Roll out the dough into a 12-inch circle on a lightly floured surface. Gently place the pastry into a 10-inch tart pan, pressing it against the fluted sides and trimming the excess pastry even with the rim. Freeze for 20 minutes.
  • Preheat oven to 400 degrees F. Dock the pastry crust with a fork, line with double thickness of aluminum foil, and bake on a sheet for 15 minutes until set. Remove foil and bake for another 10 minutes until it's light golden brown. Cool on a wire rack and reduce oven temperature to 350 degrees F.
  • Arrange banana slices neatly inside the golden pastry shell. Sprinkle pecans on top. Whisk together eggs, 1/2 cup of sugar, melted butter, and vanilla in a mixing bowl. Gently pour the mixture over the bananas and pecans.
  • Bake for roughly 30 minutes or until the filling is firm and slightly inflated. Allow it to cool on a wire rack for 30 minutes. For extra flavor, decorate with a caramel drizzle and enjoy with a scoop of ice cream.

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