Banana Tart (Tarte à la Banane)

    Appetizers · Fruits · Tarts · Afternoon Tea

    A good cup of tea at the end of the afternoon becomes a small feast when accompanied by a slice of this delicious Tarte à la Banane.

    Ingredients

    • Ingredients for a 28 cm tart mould:
    • 400g flour
    • 175g margarine
    • 100 ml water (fresh)
    • ¼ teaspoon salt
    • Banana paste:
    • 5-6 ripe bananas
    • ½ cup brown sugar
    • Water

    Preparation

    1. Preparation of the banana paste
    2. Peel and cut the bananas.
    3. Add sugar and mix well until the sugar begins to melt.
    4. Place in a pan and cook over medium heat for about 20 minutes.
    5. Mash and stir the bananas from time to time.
    6. Then, add about 1/2 cup of water and mix everything well.
    7. Remove from heat and set aside to cool
    8. To make the dough:
    9. Place the flour in a bowl. Add salt.
    10. Cut the margarine into small pieces and incorporate into the flour. Continue to cut and fold until the margarine is small and well mixed. Then work the mixture between your fingers, crumbling the flour. The mixture should resemble fine breadcrumbs.
    11. Add water and knead to form a smooth dough. The dough should not be sticky and the inside should resemble the texture of the inside of a bread.
    12. Divide it into 1/3 and 2/3 portions.
    13. Refrigerate for 1/2 hour.
    14. Prepare a layer for pre-baking:
    15. Preheat the oven to 180 degrees Celsius (350 F).
    16. Then, remove the larger dough portion and spread it to 4 mm thick to place it in a 28 cm tart mould.
    17. Transfer the dough to the mould by rolling it into the mould.
    18. To work the fluted edge, take a piece of dough and dip it in flour.
    19. Press on the fluted edge to shape it.
    20. Line the dough with parchment paper and place dry beans in it. (I use mung beans, but any dry beans will do, even rice). This is only to prevent the dough from rising or forming bubbles during pre-baking.
    21. Bake for 15 minutes.
    22. Make the strips for the top of the tarte:
    23. Meanwhile, prepare the strips for the top of the tarte.
    24. Take the other portion of the dough and roll it out to about 30 cm in diameter.
    25. Cut strips one centimeter (1 cm) wide.
    26. Fill and Bake the tarte:
    27. Remove the crust (after 15 minutes) from the oven.
    28. Keep the dry beans for later use in other pastry recipes. These beans can be used multiple times.
    29. Fill the crust with the banana paste, spreading evenly.
    30. Make the top of the tarte:
    31. Take the longest strip and align it in the middle. Press to secure on one side.
    32. Take all other strips and line them up slightly apart.
    33. Then, lift and remove alternating strips.
    34. Place a strip across (to create a criss-cross pattern).
    35. Fold the strips back.
    36. Then, lift the alternating ones (i.e., the strips that are now underneath) and place another strip across.
    37. Continue this way, alternating each line until the lattice is complete.
    38. Cut off any excessive strip lengths.
    39. Garnish with non-dairy milk (I used oat milk).
    40. Place in the oven and bake for 45 minutes or until the crust is golden.

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