party on – banana frangipane tart

party on – banana frangipane tart

The long awaited Pie Party Potluck LIVE! is back —and everyone seems to want a slice of pie  . . . or many slices of many pies. The event is sold out.

Jackie and I couldn’t be happier. Some of this year’s attendees have been pie-ing with us since our 1st shindig at the Rodeo Bar, while others are peeps we only know virtually. I’m excited to meet all new attendees who are passionate about baking and want to get together with the rest of the tribe and have a great time.

There will be an incredible display of pies, tarts, and more. Yes, there will be another fabulous live demo by Chef Tageré and yes, we will prepare swag bags filled with goodies from our sponsors.

In the meantime, I need to figure out what my contribution will be—perhaps this Banana Frangipane Tart will do. I’ll probably turn out a few more choices before I decide what to bring.


Banana Frangipane Tart


Pâte Sucrée
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 cups (10 ouches) all-purpose flour
  • 16 tablespoons (8 ounces/2 sticks) unsalted butter, cut into 1/2-inch cubes, frozen
  • 1/4 cup (1-3/4 ounces) granulated sugar
  • 1/2 teaspoon fine sea salt
  • Pinch of ground cinnamon
Banana Frangipane
  • 2 ripe banana
  • 1/2 cup (about 2-1/2 ounces) blanched whole almonds
  • 6 tablespoons (2-5/8 ounces) granulated sugar
  • 1 tablespoon packed light brown sugar
  • 1/8 teaspoon fine sea salt
  • 6 tablespoons (3 ounces/3/4 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 teaspoons dark rum
  • 1/4 cup (1-1/4 ounces) unbleached all-purpose flour
  • 2 ounces bittersweet chocolate, finely chopped
  • Banana Frangipane Tart
  • 2-3 bananas, sliced 1/4-inch thick on a gentle diagonal
  • 2 tablespoons confectioners sugar
  • 2 tablespoons granulated sugar


Pâte Sucrée

1. Combine egg, egg yolk and vanilla in a small bowl, whisk to combine, set aside

2. Place flour, sugar and salt in the bowl of a food processor, pulse until combined and aerated, about five 1-sec pulses. Add frozen butter and pulse until butter is the size of peas. Add egg mixture until combined. Test the dough by squeezing with your fingers, if it holds, it’s done. (If you let dough come together into a ball, you have over worked the dough).

3. Divided dough into 2/3 and 1/3 onto two large piece of plastic wrap. Gather each dough into a 6-inch disc by pulling up sides of plastic wrap and press lightly with your knuckles. Wrap dough with the plastic wrap, and refrigerate until cold but malleable, about 45 minutes.

Note: Refrigerate (up to 2 days) or freeze (up to 6 months) the 2nd disc. If you like a thinner crust, divide dough into two even size discs and use one for this recipe.

4. Roll the larger dough on lightly floured surface into 13-inch circle  and transfer to tart pan. Press dough into corners and sides of pan, being careful not to stretch dough. Trim overhang of dough with small pairing knife. Wrap in plastic and refrigerate for 30 minutes.

Banana Frangipane

1. Adjust the oven rack to lower-middle position and heat oven to 375℉.

2. Place bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 3 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, for 5 minutes.

3. In a food processor, pulse almonds, both sugar and salt until finely ground. Add butter and process to combine. Add eggs and continue to process. Add extracts, rum, drained banana purée and process to combine. Add flour and pulse until combined. Set aside

4. Melt chocolate over a double boiler or microwave. Remove prepared tart shell from refrigerator, using a small off-set spatula, spread melted chocolate on bottom of chilled tart shell. Place tart shell on a parchment lined baking sheet and pour banana frangipane into tart shell, smooth top with small off-set spatula. Bake tart until crust is golden brown and banana frangipane is puffed and slightly golden, about 30 minutes. Remove from oven and set tart on cooling rack to cool completely.


1. Arrange banana slices in a decorative patter on top of tart. Dust generously with confectioners sugar and sprinkle granulated sugar on top of bananas. Ignite torch and melt sugar.  (Alternately, place tart under broiler for 1-2 minutes)This is not to caramelize the banana but to add a sugar coating to help the banana stay fresh longer.