Banana-Pecan Caramel Tart Recipe

Name: Banana-Pecan Caramel Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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; 1/2 cup sugar; 3 tablespoons butter, melted; 1 teaspoon vanilla; Caramel-flavor ice cream topping (optional); Vanilla ice cream (optional); Reynolds Wrap(R) Aluminum Foil

Servings: persons

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 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
1/2 cup sugar
3 tablespoons butter, melted
1 teaspoon vanilla
Caramel-flavor ice cream topping (optional)
Vanilla ice cream (optional)
Reynolds Wrap(R) Aluminum Foil

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 Reynolds Wrap(R) Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum 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.

1070

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 tablespoon sugar, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon salt, and more.

Yes, Banana-Pecan Caramel Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Pecan Caramel Tart

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