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1
Finely grind almonds in processor.
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2
Add flour, sugar, lemon peel, cinnamon and cloves and process briefly to combine.
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3
Add butter and process using on/off turns until mixture resembles coarse meal.
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4
Beat egg and banana liqueur in small bowl to blend.
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5
Gradually add enough egg mixture to form moist clumps.
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6
Gather dough into ball; flatten to disk.
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7
Wrap dough in plastic and refrigerate 2 hours.
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8
Preheat oven to 350F.
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9
Roll out dough on lightly floured surface to 13-inch round.
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10
Transfer to 10-inch-diameter tart pan with removable bottom.
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11
Trim to fit.
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12
Freeze crust 15 minutes.
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13
Line pie crust with aluminum foil.
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14
Fill with dried beans or pie weights.
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15
Bake 15 minutes.
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16
Remove foil and beans and bake until crust is golden brown, about 10 minutes.
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17
Transfer pan to rack and cool completely.
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18
Stir brown sugar, butter and 1/4 cup whipping cream in heavy medium saucepan over medium heat until sugar dissolves and butter melts.
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19
Continue cooking until mixture is thick, stirring constantly, about 3 minutes.
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20
Remove saucepan from heat.
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21
Stir vanilla extract into toffee mixture.
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22
Toss bananas with banana liqueur in medium bowl.
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23
Arrange bananas in single layer in crust.
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24
Pour warm toffee mixture over bananas.
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25
Refrigerate pie until cool, about 1 hour.
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26
(Can be prepared 6 hours ahead.
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27
Cover and keep refrigerated.)
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28
Serve pie with whipped cream.
