BANANA BROWN BUTTER TART

BANANA BROWN BUTTER TART image

Categories Fruit

Yield 8 Servings

Number Of Ingredients 17

CRUST
½ cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
¼ tsp salt
2 large egg yolks
½ tsp vanilla extract
1¼ cups all purpose flour
FILLING
6 large egg yolks
¾ cup sugar
¾ cup (1½ sticks) unsalted butter
1 vanilla bean, halved lengthwise
1 cinnamon stick, broken in half
¼ tsp salt
½ cup all purpose flour
2 bananas, peeled, sliced
Powdered sugar

Steps:

FOR CRUST: Using electric mixer, beat butter, sugar, and salt in medium bowl to blend. Beat in egg yolks and vanilla. Add flour and mix just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate overnight. FOR FILLING: Whisk yolks and ¾ cup sugar in medium bowl until light and fluffy, about 2 minutes. Melt butter in heavy medium skillet over medium heat. Scrape in seeds fro vanilla bean; add bean. Add cinnamon and salt; cook over medium heat until butter browns, stirring frequently, about 8 minutes. Discard cinnamon and vanilla bean. Gradually whisk browned butter into yolk mixture. Whisk in flour. Cool. Press dough onto bottom and up sides of 9-inch square or round tart pan with removable bottom. Chill 30 minutes. Preheat oven to 325°F. Line crust with foil. Fill with dried beans. Bake 10 minutes. Remove foil and beans. Bake until crust is golden, about 23 minutes. Transfer to rack and cool. Arrange banana slices in crust. Spoon filling over bananas. Bake until golden brown and filling is set, about 35 minutes. Remove tart from pan. Dust tart with powdered sugar. Cut tart into squares or wedges. Serve slightly warm or at room temperature.