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Walnut Frangipane and Banana Tartlets

Walnut Frangipane and Banana Tartlets

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  • 2/3 cup walnuts, toasted, cooled
  • 1/3 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 5 tablespoons plus 8 teaspoons sugar
  • 1/4 cup plus 1 teaspoon (packed) golden brown sugar
  • 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
  • 3 small bananas, cut on diagonal into 3x1/3-inch ovals
  • 1/4 cup apricot jam, heated

Recipe Preparation

  • Blend first 4 ingredients in processor until nuts are finely ground. Using electric mixer, beat butter, 5 tablespoons sugar, and brown sugar in bowl until blended. Beat in eggs, then ground walnut mixture. DO AHEAD Can be made 1 day ahead. Cover and chill.

  • Roll out each pastry sheet on lightly floured surface to 10-inch square. Using 5-inch-diameter plate as guide, cut out 4 rounds from each square. Using tip of small knife, score 4-inch-diameter circle in center of each 5-inch round (do not cut completely through pastry). Pierce 4-inch centers thoroughly with fork. Place pastry rounds on large baking sheet. Chill until very cold, at least 1 hour and up to 1 day.

  • Preheat oven to 375°F. Spread 2 1/2 tablespoons frangipane over 4-inch center of each pastry round (reserve remaining frangipane for another use). Arrange banana ovals decoratively on frangipane. Sprinkle bananas on each tart with 1 teaspoon sugar. Bake until pastry is deep golden and bananas begin to brown, about 25 minutes.

  • Brush bananas with warm apricot jam. Sift powdered sugar over tartlets. Serve warm or at room temperature.

Recipe by Claudia Fleming,Reviews Section

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