Ingredients
- 1 prepared pie dough
- 10 bananas
- 4 tsp brown sugar , more if bananas aren’t sweet
- 1 vanilla bean (scrapings)
- 1 pinch salt
- red food coloring , optional
- blue food coloring , optional
- yellow food coloring , optional
- 1 egg beaten
- 1 Tbsp water
Servings:
Units:
Instructions
- Peel bananas and place in a large mixing bowl.
- Add brown sugar, salt and vanilla bean scrapings to the bananas and mash together.
- Cook the mixture in a pot over medium/low heat for 20-30 minutes, or until quite dried out and thickened. Stir frequently to avoid burning, lowering heat as needed.
- In a small bowl, mix together one drop each of the red, yellow and blue food coloring to make brown. Adjust as needed to get the exact color you’d like.
- Stir the color into the banana mixture – a little at a time – until darkened enough to stand out from the wheat-colored crust.
- Preheat the oven to 350F.
- Set the banana mixture aside to cool slightly.
- Meanwhile, roll out 1/2 the prepared pie dough and line the bottom of an 8″ tart pan.
- Add the banana filling, using a spatula to smooth the top of the mixture as much as possible (it is nice if the tart has a slightly domed shape).
- Next, roll out the rest of the dough and, using a ruler, cut long strips.
- Criss-cross the strips over each other without stretching the dough.
- Use your thumb to seal each strip against the edge of the tin and press off extra dough.
- Brush with egg wash and bake until golden (about 45 minutes).