Banana Tart

By Yankee Magazine

Dec 12 2007

A sinfully rich dessert of caramel, cream cheese, and rum-poached banana slices, topped with an apricot-rum glaze. This scrumptious banana tart will have your guests returning for more!


Serves 8.


1/2 cup granulated sugar
1/2 cup water
1/3 cup dark Jamaican rum
4 bananas, sliced into 1/2-inch pieces
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1/3 cup confectioners sugar
1/4 teaspoon grated lemon rind
2 tablespoons sour cream
1/2 cup granulated sugar
1/2 stick butter
2 tablespoons heavy cream
8-inch pie shell or tart shell, baked
1/2 cup apricot jam
1 tablespoon rum


Bring 1/2 cup granulated sugar, water, and 1/3 cup rum to a boil, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, and simmer for 5 minutes or until syrup forms. Poach the banana slices in batches in the syrup for only 3 minutes, and with a slotted spoon transfer to a dish to drain. Combine cream cheese, vanilla, confectioners’ sugar, lemon rind, and sour cream, and set aside. In a skillet over very low heat melt 1/2 cup granulated sugar, stirring constantly and being careful not to burn. Add butter and bring the mixture to a boil over low heat. Increase the heat to moderately high and cook, rotating the pan gently, until it is a golden caramel. Remove the pan from the heat and stir in heavy cream. Spread the caramel over the pastry crust, tilting to cover, and let cool. Spread the cream cheese mixture over the caramel and arrange the bananas over the cream cheese. Melt apricot jam and rum over moderate heat. Bring to a boil and strain through a fine sieve into a bowl. Glaze the tart with the mixture while the glaze is still hot. Refrigerate until about 20 minutes before serving.