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1
Blend first 4 ingredients in processor until nuts are finely ground.
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2
Using electric mixer, beat butter, 5 tablespoons sugar, and brown sugar in bowl until blended.
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3
Beat in eggs, then ground walnut mixture.
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4
(Can be made 1 day ahead.
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5
Cover and chill.)
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6
Roll out each pastry sheet on lightly floured surface to 10-inch square.
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7
Using 5-inch-diameter plate as guide, cut out 4 rounds from each square.
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8
Using tip of small knife, score 4-inch-diameter circle in center of each 5-inch round (do not cut completely through pastry).
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9
Pierce 4-inch centers thoroughly with fork.
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10
Place pastry rounds on large baking sheet.
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11
Chill until very cold, at least 1 hour and up to 1 day.
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12
Preheat oven to 375F.
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13
Spread 2 1/2 tablespoons frangipane over 4-inch center of each pastry round (reserve remaining frangipane for another use).
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14
Arrange banana ovals decoratively on frangipane.
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15
Sprinkle bananas on each tart with 1 teaspoon sugar.
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16
Bake until pastry is deep golden and bananas begin to brown, about 25 minutes.
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17
Brush bananas with warm apricot jam.
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18
Sift powdered sugar over tartlets.
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19
Serve warm or at room temperature.
