For the crust
1 2/3 cups all-purpose flour (200g)
1/2 cup plus 3 tablespoons cold unsalted butter (140g)
1 egg
1 or 2 tablespoons cold water
1 tablespoon granulated sugar
1/4 teaspoon salt
For the filling
1/2 cup granulated sugar (90g)
1 tablespoon unsalted butter, melted
12 ripe or green bananas, peeled
For the caramel sauce
3/4 cup granulated sugar (135g)
1/4 cup water (60ml)
For the crust
1 2/3 cups all-purpose flour (200g)
1/2 cup plus 3 tablespoons cold unsalted butter (140g)
1 egg
1 or 2 tablespoons cold water
1 tablespoon granulated sugar
1/4 teaspoon salt
For the filling
1/2 cup granulated sugar (90g)
1 tablespoon unsalted butter, melted
12 ripe or green bananas, peeled
For the caramel sauce
3/4 cup granulated sugar (135g)
1/4 cup water (60ml)
Prepare the crust: in a bowl, combine the flour and cold butter cut into small pieces
Mix with your fingertips until you get a crumbly texture
Add the egg, water, sugar, and salt
Mix well and knead until you get a homogeneous dough (do not over-knead)
Form a ball, wrap in plastic film, and refrigerate while preparing the filling
Preheat the oven to 220°C (hot)
Prepare the filling: in a 25cm diameter form, combine the sugar and melted butter
Heat over low heat until caramelized
Spread the caramel sauce at the bottom of the form and arrange the whole bananas on top
Roll out the dough thinly with a rolling pin and place it over the fruit, pressing the edges tightly
Make four small cuts in the dough to release steam
Bake for 30 minutes or until golden brown
Flip the tart while still hot onto a plate
Prepare the caramel sauce: in a small pan, mix the sugar with water
Heat over medium heat and let simmer (without stirring) until caramelized
Pour over the tart and serve warm or at room temperature
303 calories per serving
