How to Make Banana-Pecan Caramel Tart - A Step-by-Step Guide

Indulge in the rich, sweet flavors of this delectable Banana-Pecan Caramel Tart. This dessert combines the creamy sweetness of caramel with the natural sweetness of bananas and the crunchy texture of pecans to create a truly irresistible treat. Whether you're hosting a dinner party or simply looking for a special dessert to enjoy with your family, this tart is sure to impress and delight.

What sets this Banana-Pecan Caramel Tart apart is its combination of flavors and textures. The bu...

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Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon salt
  • ½ 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
  • ½ cup sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon Caramel-flavor ice cream topping
  • 1 tablespoon Vanilla ice cream
  • Reynolds Wrap® Aluminum Foil

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® 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.
  • 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.
  • 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.
  • Nutrition

    428 cal.

    • Total Fat: 27g
    • Saturated Fat: 11g
    • Cholesterol: 89mg
    • Sodium: 171mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 3g
    • Total Sugars: 21g
    • Protein: 6g
    • Vitamin C: 5mg
    • Calcium: 28mg
    • Iron: 2mg
    • Potassium: 283mg