UNION SQUARE CAFE'S CARAMEL BANANA TART
"According to owner Danny Meyer, this tart is far and away the most popular dessert at the famed Union Square Cafe in New York. This recipe is adapted from The Union Square Cafe Cookbook (HarperCollins, 1994). One taste and you know it's a very special dessert - and it's not all that difficult to make at home.
The bananas are sliced fresh and placed on top of the tart crust, barely warmed then drizzled all over - Jackson Pollack fashion - with hot caramel and topped with macadamia nuts."
FOR THE CRUST:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
FOR THE BANANA TOPPING:
1/2 cup plus 1 tablespoon sugar, divided use
1 tablespoon light corn syrup
2 tablespoons unsalted butter, melted, divided use
FOR THE TART:
4 large ripe bananas, thinly sliced on the diagonal
FOR SERVING:
1 cup (about 5 ounces) chopped macadamia nuts, lightly toasted
Vanilla ice cream (optional, for serving)
TO MAKE THE CRUST:
Beat the 1/2 cup butter and the 1/4 cup sugar in a large bowl with an electric mixer. Beat in the egg yolk, vanilla, and salt and blend well. Add the flour and beat until moist clumps begin to form. Press the dough with your hands onto the bottom of a 9-inch tart pan with a removable bottom. Pierce with a fork in a few places, about 2-inches apart. Refrigerate for 1 hour.
Preheat the oven to 450 degrees F.
Bake the crust until golden, about 15 minutes. Set aside to cool.
TO MAKE THE CARAMEL TOPPING:
Place a large baking pan filled halfway with cold water and a few ice cubes next to the stove.
Combine 1/2 cup of the sugar, the corn syrup, and 1 tablespoon of the melted butter in a small saucepan over medium heat. Heat the mixture until the sugar dissolves and it comes to a boil. Boil the mixture, without stirring but swirling the pan occasionally so that it browns evenly, until it turns a medium amber color, about 7 minutes. Place the pan in the ice water to prevent further cooking and to cool it to lukewarm.
TO MAKE THE TART:
Preheat the oven to 375 degrees F.
Arrange the banana slices, overlapping them slightly, in a concentric circle beginning at the crust edge and working your way in so that the crust is completely covered. Brush the remaining tablespoon of butter over the bananas and sprinkle with the remaining tablespoon of sugar.
Bake until the tart is just warmed through, about 3 to 5 minutes.
Rewarm the caramel topping over low heat, stirring occasionally.
Remove the tart from the oven. Dip a spoon into the caramel and drizzle it back and forth in squiggly lines over the bananas.
TO SERVE:
Remove the pan bottom and place the tart on a platter or large plate. Scatter the nuts over the top, slice and serve warm with vanilla ice cream, if desired.
Makes 1 (9-inch) tart, 6 servings
Source: Go Bananas! by Susan Quick
"According to owner Danny Meyer, this tart is far and away the most popular dessert at the famed Union Square Cafe in New York. This recipe is adapted from The Union Square Cafe Cookbook (HarperCollins, 1994). One taste and you know it's a very special dessert - and it's not all that difficult to make at home.
The bananas are sliced fresh and placed on top of the tart crust, barely warmed then drizzled all over - Jackson Pollack fashion - with hot caramel and topped with macadamia nuts."
FOR THE CRUST:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
FOR THE BANANA TOPPING:
1/2 cup plus 1 tablespoon sugar, divided use
1 tablespoon light corn syrup
2 tablespoons unsalted butter, melted, divided use
FOR THE TART:
4 large ripe bananas, thinly sliced on the diagonal
FOR SERVING:
1 cup (about 5 ounces) chopped macadamia nuts, lightly toasted
Vanilla ice cream (optional, for serving)
TO MAKE THE CRUST:
Beat the 1/2 cup butter and the 1/4 cup sugar in a large bowl with an electric mixer. Beat in the egg yolk, vanilla, and salt and blend well. Add the flour and beat until moist clumps begin to form. Press the dough with your hands onto the bottom of a 9-inch tart pan with a removable bottom. Pierce with a fork in a few places, about 2-inches apart. Refrigerate for 1 hour.
Preheat the oven to 450 degrees F.
Bake the crust until golden, about 15 minutes. Set aside to cool.
TO MAKE THE CARAMEL TOPPING:
Place a large baking pan filled halfway with cold water and a few ice cubes next to the stove.
Combine 1/2 cup of the sugar, the corn syrup, and 1 tablespoon of the melted butter in a small saucepan over medium heat. Heat the mixture until the sugar dissolves and it comes to a boil. Boil the mixture, without stirring but swirling the pan occasionally so that it browns evenly, until it turns a medium amber color, about 7 minutes. Place the pan in the ice water to prevent further cooking and to cool it to lukewarm.
TO MAKE THE TART:
Preheat the oven to 375 degrees F.
Arrange the banana slices, overlapping them slightly, in a concentric circle beginning at the crust edge and working your way in so that the crust is completely covered. Brush the remaining tablespoon of butter over the bananas and sprinkle with the remaining tablespoon of sugar.
Bake until the tart is just warmed through, about 3 to 5 minutes.
Rewarm the caramel topping over low heat, stirring occasionally.
Remove the tart from the oven. Dip a spoon into the caramel and drizzle it back and forth in squiggly lines over the bananas.
TO SERVE:
Remove the pan bottom and place the tart on a platter or large plate. Scatter the nuts over the top, slice and serve warm with vanilla ice cream, if desired.
Makes 1 (9-inch) tart, 6 servings
Source: Go Bananas! by Susan Quick
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Banoffee Pie (4) for dearest Manyhats
- Jumbo Strawberry Turnovers with Frosty Glaze (using preserves, Betty Crocker, 1970)
- Sundae Short Pie (using biscuit mix)
- Perfectly Simple Dark Chocolate Tart (food processor)
- Dangerously Delicious Baltimore Bomb Pie (copycat recipe)
- Chocolate Pie, Fudge Cream Pie and Chocolate Pie or Pudding
- Downside-Up Apple Pie
- Apple Streusel Pie
- Aunt Ida's Cookie Sheet Pie with Powdered Sugar Frosting
- Montgomery Pie - Rachel NJ
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!