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1
Preheat oven to 375 degrees.
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2
Place a 10-inch skillet over medium heat until hot.
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3
Add the chopped walnuts and cook, stirring constantly until nuts are toasted, about 2 minutes.
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4
Remove from pan and set aside.
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5
Place the butter in the skillet and heat until melted.
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6
Add the brown sugar and stir until smooth.
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7
Remove from heat.
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8
Peel the bananas.
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9
Cut them in half lengthwise and then crosswise.
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10
Arrange the banana pieces in the skillet in concentric circles, rounded side down, so that the curve of the banana fits into the curve of the pan.
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11
Make layers as necessary.
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12
Place the pan back on the heat and cook for 5 minutes.
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13
Roll the dough and cover the bananas according to the directions in the pastry recipe.
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14
Bake until the crust is golden brown, about 25 to 30 minutes.
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15
Remove from oven and set aside for 10 minutes.
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16
Run a small, sharp knife around the edge of the tarte to loosen.
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17
Place a large plate or platter over the skillet.
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18
Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate.
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19
Let stand a few minutes to cool slightly.
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20
Cut into wedges and serve with coffee rum whipped cream (see recipe) or vanilla ice cream if desired.
