Banana Tart

1 stick room temp butter

1/3 cup sugar

1/4 tsp salt

2 large egg yolks

1/2 tsp pure vanilla extract

1-1/4 cups flour

Beat butter, sugar and salt.  Add egg yolks and vanilla and blend well.

Add flour and blend just until combined.  Remove and wrap in plastic and

refrigerate for a couple of hours (overnight, if you wish)

Filling:

6 large egg yolks

3/4 cups sugar

1-1/2 stick os butter

1 vanilla bean, split

1 stick cinnamon broken in half

1/4 tsp salt

1/2 cup flour

2-3 sliced bananas

Whisk yolks and sugar in a bowl until light.  Melt butter in a heavy saucepan

Scrap the seeds from the vanilla bean and add the seeds and the pod to the pan

along with 1 stick cinnamon, broken in half.  Cook over medium heat until

butter browns – stir frequently – takes about 6-8 minutes.  Remove cinnamon and

vanilla pod.

Slowly add the milk to the butter mixture, whisking constantly.  Then whisk

in the flour.

Roll dough out and put into the bottom and up sides of a 9″ pan with removable

bottom.  If the dough breaks apart, just press it in with your hands.

Put aluminum foil in the pan with the dough, fill with beans or pie weights, and bake

at 325 degrees for 10 minutes.  Remove from oven and remove the pie weighs and the

foil.  Put back in oven and bake or about 20-23 minutes more or until browned.

Remove from oven.

Place banana slices all over the bottom of the crust and pour the filling over it.

Return to the oven and bake for about 30-35 minute or until set.

Remove and cool to room temp.  Decorate as desired.

NOTE:  You can serve this warm or at room temperature.  If it cools completely and

you like it warm, zap in the microwave for about 20 seconds – delish!

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