Designer Fruit Tart
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Pecan and Banana Tart
I wanted to find my husband would like. He requested Apple but apples aren’t really in season right now. I found a recipe that had pecans and banana. Pecans are one of his favorite.
It was really easiy to follow. I added my own touch by rearranging the pecans and bananas. I had extra crust so I added it to the decorations.
The Tart Crust recipe – 1 1/2 cup flour, 2 tablespoons of sugar, 1/2 cup butter COLD, 1/4 teaspoon of nutmeg, ICE COLD WATER. Combine all the dry ingredients. I grate the butter into the flour. It works well and spreads it out evenly. Next add a little bit of cold water at a time till everything it well blended into a ball. They say don’t over work it. I put it into the freezer for an hr or so.
After it is cold enough, roll out and dough till is it large enough to fill in the tart pan. After it is in the pan, smooth it out till it covers the sides. Put in oven for about 15 minutes or so. I found that when I looked at, the crust the sides were falling down. I had to take it out and pat them back up.
Bananas (I used one) you could you as many as you like.
Pecans (add as much as you like)
3 tablespoons of butter
1/2 cup of sugar
Melt butter, add sugar, vanilla, eggs together.
I poured the batter in the crust first. I then rearranged the bananas in a pattern and then added the pecans in the design. I tried to keep it symmetrical as possible.
I put in the oven for 30 to 40 minutes.
It tasted Great.
Now that you survived this challenge, what words of wisdom do you have to share?
When preheating the tart crust, keep it in a little longer than you think. I probably could have had the tart in another 5 minutes just for the crust.
Tell us about how you added a Wisconsin twist.
Butter is from Alcamy Creamery in Richland Center. Eggs were from a local Muscoda family, the Waneks.
How did you do?