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1
Preheat oven to 450F.
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2
For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
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3
Beat in yolk, vanilla, and salt.
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4
Add flour and beat until moist clumps form.
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5
Press dough into bottom of 9 inch tart pan with removable bottom.
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6
Pierce with fork and refrigerate for 1 hour.
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7
Bake crust until golden (about 15 minutes).
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8
Cool.
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9
For the Banana Topping: Reduce oven temperature to 375F.
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10
Overlap banana slices on crust, covering completely.
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11
Brush melted butter over banana slices and sprinkle with sugar.
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12
Bake until just warmed through (4 minutes).
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13
Drizzle with some caramel sauce (recipe follows).
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14
Sprinkle with macadamia nuts.
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15
Serve with ice cream and pass extra caramel sauce around.
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16
For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
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17
Keep warm.
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18
In a heavy saucepan, combine the sugar and lemon juice until well mixed.
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19
Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
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20
Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
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21
While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
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22
Stirring constantly, slowly pour in the warm cream.
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23
Bring to a boil, continuing to stir constantly.
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24
Cook until slightly thickened, about 3-4 minutes.
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25
Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
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26
Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
