Tag Archives: Banana Pie

Tarte Banane / Banana Tart

Tarte banane is one of the common pastries that you can find in every patisserie or pastry shop in Mauritius.  And it happens to be one of my favorites!  🙂  The combination of a flaky pie crust with a sweet filling of mashed banana is absolutely divine.  You can bake a single large pie or make mini tarts for individual servings.  There was a time when I used to buy one of these almost every day after college!  🙂

I’m using my oil based pie crust recipe to make the pie shell and lattice.  If you want to make a pie crust using butter check out the recipe here.  Both work perfectly well!  🙂  I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

INGREDIENTS :

Filling :

  • 5 – 6 ripe bananas
  • 4 tbs sugar ( adjust to taste )
  • 2 – 3 tsp dessicated coconut ( optional )
  • 1 tsp vanilla essence
  • 2 tbs cornstarch ( optional )

Pie  shell :  (9 inch pie crust)

  • 1 1/2 cup flour
  • 4 – 5 tsp sugar ( adjust to taste )
  • 1/3 – 1/2 cup vegetable oil
  • 4 tbs milk
  • 1/2 tsp ground cinnamon ( optional )

Lattice :

  • same as pie shell
  • milk for glazing

METHOD :

  1. Preheat your oven to 200 degrees C.
  2. Prepare pie shell as per the Easy Pie Crust recipe.  Roll out dough and transfer to a 9 inch pie pan or directly press the dough into pie pan.
  3. Prepare dough for lattice in the same way as pie shell.  Roll out between 2 sheets of kitchen paper to about 5 – 7 mm thickness.  Refrigerate till ready for use.
  4. With the help of a fork poke holes in the bottom and sides of pie shell and bake in preheated oven at 200 degrees C for 10 – 15 minutes.
  5. Meanwhile, prepare your filling.  Peel and mash the bananas.  In a heavy based pan, mix the mashed bananas, sugar, coconut powder, vanilla essence and cornstarch.  The cornstarch helps in thickening of the filling but you can leave it out if you want or maybe use 1 tbs flour instead.  Also, adjust the sugar depending on how sweet the bananas are.
  6. Cook on medium heat until the filling starts darkening and comes together in a mass.  Remove from heat and allow to cool.
  7. Remove your pie shell from the oven and reduce the temperature to 175 degrees C.  Add filling to prebaked pie shell and spread evenly.  Do not overfill.
  8. Cut the prepared lattice dough into strips and layer in a crisscrossing manner over filling.  Patch with milk if the strips break.
  9. Brush the top of pie crust and lattice with milk.  Bake in the oven at 175 degrees C for 30 – 40 minutes.
  10. Allow to cool before cutting.  Bon Appetit!!  🙂

You can even bake the pie without the lattice, topped with some sliced almonds.  Doesn’t it look yummy?  🙂  If you are looking for new ways to use up overripe bananas you should definitely try this out!

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