| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cklive08 |
8 |
servings |
INGREDIENTS
| 1/2 |
|
Recipe Sweet Dough For Pies And Tarts; see * Note |
|
|
=== WALNUT FILLING === |
| 1/2 |
c |
Walnut pieces -; (abt 2 oz) |
| 1/2 |
c |
Light brown sugar -; (firmly packed) |
| 6 |
tb |
Butter |
| 1 |
|
Egg |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
c |
Unbleached all-purpose flour |
| 1/4 |
ts |
Baking powder |
| 2 |
lg |
Bananas -; (abt 3/4 to 1 lb) |
| 1/2 |
c |
Walnut pieces; coarsely chopped |
| 1 |
tb |
Dark rum |
INSTRUCTIONS
* Note: See the "Sweet Dough For Pies And Tarts" recipe which is
included in this collection.
Finely grind the walnut pieces and brown sugar in a food processor.
Cream the butter and beat in the walnut mixture. Beat in the egg,
then the cinnamon and vanilla. Sift the flour with the baking powder,
add and mix in only until it disappears. Lightly flour the work
surface and the dough. Roll the dough to a 14-inch disk, 1/8-inch
thick. Line a 10-inch tart pan with the dough, trimming away the
excess. Slice the bananas 1/4-inch thick and arrange them overlapping
on the crust. Spoon or pipe the walnut filling in six or eight places
on the surface of the fruit and spread smooth with a metal spatula to
cover the bananas entirely. Strew with the chopped walnuts. Bake at
350 degrees until the walnut filling is set and golden and the crust
is baked through, about 40 minutes. Remove from the oven and sprinkle
with the rum. Cool on a rack, then unmold. This recipe yields 8
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-9135 broadcast
05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-22-1998
Recipe by: Nick Malgieri
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can fool yourself. You can never fool God”