The title of this post should read Rustic Apple-Banana Tart. The first word is my catchall term for all my less-than-photogenic baked goods. My favorite sweet pastry crust never fails me; in fact, most of the time the recipe is not to blame.
It’s this baker. How could I go from marveling at my perfectly rolled out dough this morning to having a shrunken, irregularly-shaped tart shell? Me. I’m the common denominator.
It’s not really all that bad. Imperfection in the kitchen doesn’t bother me…too much. Taste is what matters, wouldn’t you agree? However, when something turns out so good and I know I’ll be sharing it with you, I am disappointed just a little. In terms of looks this tart gets an average rating.
But let’s move on to taste. I have been wanting to bake an apple tart for weeks and banana bread has been calling my name, too. What to do?
I decided to put the two together in one dessert and conveniently found this Food & Wine recipe. I improvised a little, adjusting proportions and removing an ingredient or two but mainly, I wanted more bananas in my version. I also used my favorite pastry crust recipe.
This was the fruit of my labor: a delicately-flavored tart combining the best qualities of apples and bananas, first cooked in rum, butter, brown sugar and a vanilla bean. It is barely sweet and the two fruits don’t compete against each other for attention. I even dare say that the apples and bananas in this tart are sublime together. The crust? As bad as it looks here, it certainly doesn’t disappoint in taste and texture. It is flaky and crisp even at the bottom despite all that filling.
I am very selective about the recipes I encourage you to run to the kitchen to make because I don’t ever want those words to become cheap…but this apple-banana tart is one of those. I have confidence that you will make it beautiful in a way that I can’t but for taste alone, this tart gets an “A”. In fact, it is perfect.
- 1¼ cups all-purpose flour
- 10 tablespoons unsalted butter
- 1 tablespoon plus two teaspoons sugar
- ⅛ teaspoons salt
- 3 tablespoons ice water
- 2¼ large Granny Smith apples, peeled, halved and cored (the remaining ¾ of the last apple should sliced thinly for the top.
- 1 vanilla bean, split
- ¼ cup dark brown sugar
- ⅓ cup rum
- 2 bananas, halved lengthwise and cut into ½ inch pieces
- ¼ - ½ cup apricot preserves, melted and strained
- To prepare the crust, place the flour, 7 tablespoons butter, salt, and 2 teaspoons sugar in the food processor and process just until mixture has the texture of coarse crumbs, 10-12 seconds. Add the ice water and pulse about 6-8 times. Don’t let the mixture form a ball; stop when it just begins to hold together. Transfer the pastry to waxed paper and flatten the dough into a disk. Add 1 tablespoon of flour at a time if the dough seems too sticky. Wrap in the waxed paper and refrigerate for at least an hour.
- When the crust is ready for use, preheat your oven to 375 degrees F.
- Roll out the dough into a 13-14 inch round circle on a lightly floured surface. Fit the dough into an 8-9 inch tart pan (I used a quiche pan) and fold the edges around the rim of the pan. Prick the surface of the tart shell with a fork. Butter the shiny side of a piece of foil (or spray with nonstick cooking spray) and place it buttered side down on the tart shell, making sure it fits tightly on the shell.
- Bake the tart shell for about 15 minutes or until it is dry and lightly colored. Let it cool to room temperature on a wire rack.
- To prepare the filling, cut about 2¾ of the apples into ¾ inch dice. Melt the remaining 3 tablespoons of butter in a large skillet then add the vanilla bean, dark brown sugar and the diced apples and cook on high heat, stirring frequently, until the sugar crystals disappear, about 2 minutes.
- Add the rum and cook the mixture until the apples are just tender, about 6 minutes. The rum should be almost evaporated at this point, too. Stir in the banana pieces, remove the vanilla bean and pour the filling into the cooled tart shell.
- Slice the remaining 1¼ apple pieces thinly. Starting at the edge of the tart, arrange the slices over the filling in overlapping circles. Sprinkle the remaining 1 tablespoon of granulated sugar over the apples and bake the tart for 45-50 minutes, or until the apples are tender and golden. Remove the tart from the oven and and brush with the apricot preserves. Let cool on a wire rack before serving.
Jean – no matter what you say, this is a BEAUTIFUL tart! Love the styling and the prop boards ! {you have inspired me and I need to start painting and collecting my wood. 🙂 } What a perfect item to make on this chilly overcast day. I have sugar cookies cooking as I write this. Have a great Sunday with your Hubby!!
Lisa, I’d be happy to help you with the boards–just let me know. It’s been really fun selecting colors. I warn you, though, you’ll have more painted boards than you know what to do with in no time! 🙂
Looking forward to seeing your cookies! 🙂
You had me at rum… And no need to apologize for a “rustic” tart – I do believe Ina Garten is the queen of those, yet her table is always full :). By the way, I spent part of yesterday afternoon reading through some of your archives and found it most enjoyable. I’ll have to finish soon since there are a number of dishes I can’t wait to try!
Laura, that’s so nice, thanks! Let me know if you do try any of my recipes–would love to know how they turn out. Have a great week! 🙂
Your photos look awesome and I’m sure the apple-banana tart tastes amazing! No matter what you say, I’d like to come over right now for a slice! I’m bookmarking this. Must try it soon. Thanks for sharing the recipe, Jean!
Are you crazy? After 5 hours of waiting for delays and more delays on a 50 minute a flight home from Phoenix to Burbank this afternoon this is the most beautiful thing I have seen all day. Thanks for helping me while away the hours and hours and hours… GREG
Greg, I really do hope that you’re home by now. 5 hours to wait for a 50-min flight? Crazy!
I am not sure why you do not think this is visually appealing, because I have to say that this is a gorgeous rustic delight if ever I have seen one! The photos alone make me want to think I can bake 🙂 Beautiful flavors and no doubt a perfectly flavored bite full, one after the other 🙂
Thanks! The tart shell just looks so uneven but it turns out no one cared. There is only one slice left since pulling it out of the oven this afternoon. 🙂
I do like the word ‘rustic’ it has big time conjuring up power and all good things for me! Perfection is boring if I may say and that’s is why homemade baked goods are always better with all their lovely imperfections. I like the combination of bananas and apples in a tart, this is something new to me and very appealing;-)
Patty, when I decided I wanted to make an apple/banana tart, I really wasn’t sure how it would end up. The two are awesome together–the F&W recipe helped a lot. 🙂
This reminds me of summer nights at the cottage, eating this pie with some vanilla ice cream!
This tart looks amazing! I bought a tart pan and still havent made anything. 🙁 Awesome photos too.
looks delicious!
I have never paired apples and bananas before but this tart looks beautiful ! I have reported the extra starrage to the boss. 🙂
I think your tart is beautiful!!! You are being far too critical of yourself because I really do think it looks amazing and your photos are stunning. I would never have thought of combining apple and banana together, but it sounds delicious.
Don’t be too hard on you about the look of your tart. I think it looks beautiful! I’m a fan of a rustic look; it always has something homey and ‘good old time’-y about it!
I’ve just bought myself a new tart pan, so this one is surely a keeper for me. However, I will have to wait until autumn when my trees are bursting with apples. 😉
Cheers,
Tobias
Pie crust intimidates me to no end, lol! Your tart really is stunning though, Jean! And that combo sounds fantastic…I’ve been on a real banana bread kick lately and I think I should switch it up and throw a little apple into the mix. 😉
How beautiful is this tart? I love the rustic styling and those flavours just sing out of the crust! I’ve not baked with bananas and apples together before so would love to give this a go. Delicious 🙂
Taste is definitely the most important thing – but this looks gorgeous to me anyway. It’s making me want to eat it!
A lovely tart and I’m sure the rum perfectly pulls it together.
Wow, what a stunner! It looks gorgeous, and I can only imagine the wonderful flavors 🙂 Well deserved Top 9!
Looks beautiful! Apples and bananas are a winning combination! I can’t bake to save my life…can you FedEx a slice over?
LOL, “rustic” is my catchall term too – but believe me, this is beautiful! I will definitely be trying this, Jean! And congrats on the Top 9, very well deserved 🙂
This is gorgeous! Love the apples and the bananas together!
Personally, I love “rustic” because it’s real! Your tart is gorgeous and, apparently, lots of other people like rustic, too 🙂 Congrats on the Top 9!
I’m not sure I would have thought to put bananas and apples together, but it sounds delicious! My son, the “fruitarian,” adores bananas, and he would be thrilled if I baked with them!! I may just have to try this.
Your tart is gorgeous and I bet it was tasty. Congrats on Top 9. Beautiful photos.
Wow!!! What a treat this beauty is. Love the banana addition, and that would make it popular for my Liv. Beautiful colors in this post, Jean!!
Your tart looks gorgeous Jean! I love every single picture here with spring-inspired colors. The tart that you gave an “A” is a must keep in my cookbook. Thanks for sharing delicious recipe and can’t wait to try it!
Yum this looks like a delicious tart 🙂 I’ve never thought of combining Apple and banana tart together ~ thanks for sharing!
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We just finished eating dinner, I looked over at my husband and said ” I’m really craving and apple pie or tart” Oh that craving is hitting overdrive right now. I think it looks perfect! Also loving the apple banana combo paired with apricot preserves, mouthwatering.
P.S. I think your photos look beautiful;)
what a gorgeous combination and what beautiful photography – I can not wait to try this! thank u for sharing! its just a stunning post!
I am so not a tart maker, but this actually makes me want to break down & actually make one! Gah!
Could it be any prettier? I don’t think so. Give me an apple tart and I’m one happy girl. I’ve never tried one with bananas though. I must change that soon. Thank you for sharing with me 🙂
LOL, I use “rustic” a lot, too, but YOUR rustic looks a heck of a lot better than my rustic 🙂 Beautiful tart…and you’ve combined two fruits that I never would have put together until seeing them today. I”ll have my slice with a scoop of vanilla, please~
I think your tart is gorgeous! You’re too hard on yourself. I love apple desserts and made a similar tart recently from Pepin…I like this recipe with the addition of bananas and cannot wait to try it. Delicious!!:)
OMG, Jean!! What a beautiful post and feature recipe. I so love this recipe and the use of both apples and bananas in this tart. Good ingredients. I’m trying this for sure.
Your images should grace the cover of a top-notch food mag. Really, gorgeous.
Cristina, wow, thank you! And to think I almost didn’t share this post because of the crust. I’m so glad you like this and yes, I do highly recommend it. I’m obsessed with adding bananas to everything these days. 🙂
This recipe also looks really great. And if it makes you feel any better, my pastry normally does the same thing. But your baking looks gorgeous and delicious anyway!
Kayleigh, thanks!
I would have to try the apples and bananas together to wrap my brain around this one – though it sounds delicious. I do have to say the beautiful green background you chose to go with this tart really makes everything pop beautifully.
What a gorgeous combo… the bananas would add a creamy texture to the pie… yum.
This week on Food on Friday, we are collecting ideas for using bananas. Would you be happy to link this in? Here is the link .
This looks so good and old-fashioned…..really want to make it : )