Save the Bananas! – Tartelette
Save the Bananas!
My husband knows how much I hate to throw away food. I am a big believer of recycling foods, whether savory or sweet. They become omelettes, crepes, quiches, bread, tartes, etc… you name it.
There I was staring at 3 bananas going darker and darker, and yet I did not feel like making another banana bread. Nothing wrong with them, I just get tired of making them. I remembered a tart I used to make often a few years ago and that my college friends always finished to the last crumbs whenever we had a study session or a relaxing chill out time.
It’s funny after so many years of making it, I don’t need to look at the recipe anymore, which in this case was good because since the move I can’t seem to put my hand on the little book it came from. Can’t even give the reference of it, except it came from a series of pocket books including one on American Fare, one on North African foods, one on sauces, etc…
So here it is, from the “Forgotten Book”:
Banana Almond Tart:
One homemade or store bought pie crust, pre-baked
3-4 ripe bananas (depends on their size)
1/2 cup sugar
1/2 cup sour cream
1/2 cup milk
juice of 1/2 lemon
sliced almonds for decorating
In a blender or food preocessor, puree 2 bananas, eggs, sugar, lemon juice, sour cream and milk. Pour into prebaked crust. On top slice the remaining bananas and arrange in a decorative pattern, sprinkle some almonds on top and bake at 360 until golden brown.
Some times I had ground almonds to the batter, sometimes I use a lime instead of lemon, sometimes I add a dash of Rum.
Et voila! Yummy with a glass of milk or a summer punch, you decide!
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