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1
In a food processor, combine the flour, sugar and salt and pulse to blend.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
In a small bowl, beat the egg with the water, then add it to the processor and pulse until combined.
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4
Transfer the dough to a work surface and gather it into a ball.
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5
Divide the dough into 6 equal pieces and flatten each piece into a 4-inch disk.
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6
Wrap each disk in plastic and refrigerate for 30 minutes or up to 1 day.
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7
Preheat the oven to 350 and lightly butter six 4-by-1-inch ring molds or tartlet pans with removable bottoms.
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8
If using ring molds, line a baking sheet with parchment paper.
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9
On a lightly floured work surface, roll the pastry disks into 1/8 -inch-thick rounds and gently ease them into the molds.
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10
Trim off any overhang.
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11
Bake the pastry shells for about 30 minutes, or until golden all around and cooked through.
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12
Let cool completely before unmolding.
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13
Make the Filling Melt half of the butter in a medium skillet.
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14
Add the 4 mashed bananas and the honey and cook over moderately high heat, stirring, until hot to the touch and very smooth, about 2 minutes.
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15
Add 2 tablespoons of the lemon juice and the nutmeg, than transfer the puree to a bowl to cool completely.
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16
In a medium bowl, whip the heavy cream with the confectioners' sugar until firm.
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17
Fold the banana puree into the whipped cream and refrigerate.
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18
Up to 1 hour before serving, slice the remaining 4 bananas 1/3 inch thick and toss with the remaining 2 tablespoons of lemon juice.
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19
Melt the remaining 2 tablespoons of butter in a medium skillet.
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20
Add the granulated sugar and cook over moderate heat, stirring, until an amber caramel forms, about 5 minutes.
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21
Remove the skillet from the heat and at arm's length, add the rum.
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22
Stir until smooth.
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23
Add the sliced bananas and stir to coat with the caramel.
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24
Spoon the banana cream into the pastry shells and arrange the caramelized banana slices decoratively on top.
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25
Transfer the tartlets to dessert plates.
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26
Spoon any leftover caramel sauce over the bananas and onto the plates and serve.
