5. UBAN BANANA RUM CUSTARD TART
6. Here in Key West we use the short, plump, sweet Cuban bananas, but you can substitute ordinary bananas.
7. Serves 8 to 10
8. CRUST
9. 5 ounces cashews, finely chopped 'A pound (1 stick) soft butter 2 tablespoons sugar
10. IV2 cups flour 1 egg, lightly beaten Ч2 teaspoon vanilla extract
11. CUSTARD
12. 2 eggs ¥з cup sugar 2 tablespoons flour
13. % cup heavy cream V4 cup dark rum
14. 6 to 8 Cuban bananas or 4 or 5 ordinary Ч2 cup apricot preserves
15. bananas Juke ofl orange
16. 1. Combine all crust ingredients in a mixing bowl, using either an electric mixer or a wooden spoon. This crust is difficult to roll out with a rolling pin so press the dough into an 11-inch tart shell using your fingertips. Try to keep the dough an even thickness. Chill the shell for at least 30 minutes.
17. 2. Preheat the oven to 350 degrees. Line the tart shell with aluminum foil and fill the foil with dried beans or rice. (This weight will prevent the dough from rising while baking.) Bake the shell for 15 minutes, then remove the foil and beans and bake the shell 5 minutes more. Leave oven on but remove shell to cool slightly while you prepare custard.
18. 3. Make the custard: Beat eggs and sugar until Ught and frothy. Mix in flour and stir until smooth. Add cream and rum. Pour into partially baked crust and bake approximately 20 minutes, or until custard is set.
4. After the baked custard is removed from the oven and allowed to cool slightly, top it with sUced bananas. Start at the outside edge of the tart and work your way toward the center, creating a neat pattern.
5. Warm the preserves and orange juice, stirring until the preserves have melted. Pour through a fine strainer and then brush on the bananas to protect them from turning brown and to add a shine to the tart.
APPLE TART with Warm Ginger Caramel
The ginger adds a refreshing note to the sauce and the apples. Serves 8 to 10
'/г recipe Pate Brisee (page 282)
4 Granny Smith apples
4 Mcintosh apples
3 tablespoons sugar
% teaspoon ground cinnamon
TOPPING
'h cup firmly packed brown sugar 4 tablespoons (% stick) chilled butter
V2 cup all-purpose flour 1 cup coarsely chopped pecans
1. Preheat oven to 350 degrees. Roll out pastry for an 11-inch tart pan. Fit it loosely into the pan and up the sides. Trim, leaving about % inch overhang. Pinch the overhanging pastry into a rim, and flute it decoratively. Chill the shell while you prepare the filling.
2. Peel, core, and slice apples into Vfe-inch slices and place in a large bowl.
3. In a small bowl, combine sugar, cinnamon, nutmeg, and flour. Toss lightly with the apples.
4. Place apples in crust and arrange as evenly as possible. Dot with butter and bake for 20 minutes.
5. While tart is baking, prepare topping: Combine brown sugar and flour in a bowl. Cut in chilled butter until mixture resembles coarse meal. Mix in nuts lightly.
(recipe continues)
DESSERTS
V4 teaspoon freshly grated nutmeg
2 teaspoons all-purpose flour
1. 2 tablespoons butter
6. After tart has baked 20 minutes, sprinkle topping evenly over apples. Continue baking for 20 minutes more, or until nicely browned and slightly bubbly. Remove from the oven and cool slightly.
7. Cut and serve the tart warm on a pool of warm ginger caramel sauce.