Banana and almond frangipane tart

I have changed pear  with bananas

Pâte Sablée

1 1/2 cups flour

1/2 cup confectioner’s sugar

1/2 teaspoon salt

9 tablespoon butter, very cold, cut into small pieces

1 egg yolk

Bananas

2 ripe bananas(cut diagonally )

1 cinnamon stick

3 tbsp water

1 tbsp chopped palm sugar(gula Melaka)

A pinch of salt

Frangipane

6 tablespoons butter, at room temperature

2/3 cup sugar

80gms  ground blanched almonds

2 teaspoons flour

1 tbsp banana puree/mashed

1 teaspoon cornstarch

1 large egg plus 1 egg white

1 teaspoon vanilla extract

½  teaspoons almond extract

For the bananas: Combine the water, sugar, cinnamon stick, and salt in a saucepan and leave to simmer gently. Once the syrup thickens ,close fire and leave to cool .Once the syrup is cooled partially, combine well the bananas into the thicken palm sugar syrup.Leave to cool completely before using. After the syrup has cooled down , take a piece at a time and place the bananas in a kitchen towel, this is to drain excess syrup from the bananas. At times more liquid can make the frangipane soggy.

 For the tart shell: Put the flour, confectioner’s sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. There is a bit of problem I faced in measuring 9 tbsp of butter, I have always felt the standard measuring(gms or oz) is always safe when it comes to baking, the tbsp measuring was a bit tedious,which I think I kinda added more then required.I had to add in more flour due to that.The idea that I can give if you have spoon measuring problem is , leave the butter to soften, measure 9 tbsp then place the butter in the fridge or freezer to cool .Then you can use the cold butter for the tart shell.Once you have combine butter ,sugar , flour,salt then add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together.

Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough – save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough – just enough for it to form to the tin.

Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees.

To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the frangipane: Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch,banana puree and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.

To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own .)

Place the bananas as creatively as you can on the frangipane batter.

Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.

Before serving, you can brush the top with some warmed apple jelly to glaze, or dust confectioner’s sugar over the tart.

I liked the filling, only the tart shell was slightly crumbly , but the taste was fabulous.

Adapted from: http://dessertfirstgirl.com/2006/11/pear_and_almond.html

The above tart recipe is heading its way to Kriti's Healing food-Banana started by Cooking With Siri. My old recipe:Tempting Mango Pudding have been linked to My Easy To Cook Recipes Mango Event.