Warm Banana Pecan Tart
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Pecans||1⁄2 Cup (8 tbs), toasted|
|Egg yolks||3 Large|
|Half and half/Light cream||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Ripe bananas||5 , thinly sliced|
In medium bowl, with fork, stir flour, salt, and 2 tablespoons sugar.
With pastry blender or two knives used scissor fashion, cut in shortening and 4 tablespoons margarine or butter (l/i stick) until mixture resembles coarse crumbs.
Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.
Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll.
Meanwhile, prepare toasted pecan cream: In food processor with knife blade attached or in blender at medium speed, pulse pecans with *A cup sugar until very finely ground.
In small bowl, with wire whisk, mix egg yolks, cornstarch, and 1A cup sugar until blended.
In 2 quart saucepan, heat half and half to simmering over medium heat.
While constantly beating with wire whisk, gradually pour about half of sim mering cream into bowl with yolk mixture.
Reduce heat to low.
Return yolk mixture to saucepan and cook until thickened, whisking constantly, 4 to 5 minutes.
Stir in toasted pecan mixture, vanilla, and remaining 2 tablespoons margarine or butter (1/4 stick).
Transfer toasted pecan cream to medium bowl; cover surface directly with plastic wrap to prevent skin from forming and refrigerate at least 30 minutes.
While cream is chilling, preheat oven to 425°F.
On lightly floured surface, with floured rolling pin, roll dough into a 14 inch round.
Press dough onto bottom and up side of 11" by 1" round tart pan with removable bottom.
Fold overhang in and press against side of tart pan to form a rim 1/8 inch above edge of pan.
With fork, prick dough at 1 inch intervals to prevent puffing and shrinking during baking.
Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice.
Bake tart shell 20 minutes; remove foil with weights and bake 10 minutes longer or until golden. (If crust puffs up during baking, gently press it to tart pan with back of spoon.)
Turn oven control to broil.
Arrange banana slices, overlapping slightly, in tart shell.
Spoon toasted pecan cream evenly on top of bananas and sprinkle with 1 tablespoon sugar.
Cover edge of crust with foil to prevent overbrowning.
Place tart on oven rack at closest position to source of heat and broil until top is lightly caramelized, 1 to 2 minutes.