Herbsaint's Brown Sugar Banana Tart
This is the recipe as it appeared in Bon Appetite (or was it Gourmet?) in 2005. They recommended serving it with powdered sugar-uh, no. Instead I made a caramel sauce and drizzled over (this is how they do at Herbsaint). Add a dollop of softly whipped un- or lightly sweetened cream. I also sprinkled a few grains of fleur de sel over each piece just before serving. The restaurant serves a couple of caramelized banana slices on each piece.
½ c unsalted butter, room temp
1/3 c granulated sugar
¼ t salt
2 large egg yolks
½ t. vanilla extract
1 ¼ c all-purpose flour
¾ c unsalted butter
1 vanilla bean, split
1 cinnamon stick, broken in half
¼ t salt
½ c all purpose flour
2 ripe bananas peeled and sliced
Beat butter, sugar and salt in medium owl with hand mixer to blend. Beat in egg yolks and vanilla. Add flour and mix until moist clumps form. Gather into a ball, and then flatten into a disk. Wrap in plastic and refrigerate overnight.
Press into bottom and up sides of a 9-inch tart pan with removable bottom. Chill 30 minutes.
Line crust with foil and fill with dried beans or pie weights. Bake 10 minutes in a preheated 350-degree oven. Remove foil and weights. Bake another 23 minutes, until golden. Cool on rack.
Whisk egg yolks and 3.4 cup sugar in medium bowl until light and fluffy about 2 minutes. Melt butter in heavy medium skillet over medium heat. Scrape seeds from vanilla bean and add to butter with the pod. Add cinnamon and salt. Cook over medium heat until butter browns, stirring frequently, about 8 minutes. Discard cinnamon sticks and vanilla bean pod. Gradually whisk browned butter into yolk mixture, then whisk in flour and cool
Arrange the banana slices in the baked crust and then spoon the filling over. Bake at 350 until filling is set, about 35 minutes. Cool 30 minutes before removing from pan.