Best 2 Walnut Frangipane And Banana Tartlets Recipes

Indulge your senses with the tantalizing Walnut Frangipane and Banana Tartlets, a delightful pastry experience that combines the nutty richness of walnuts, the velvety texture of frangipane, and the sweet, tropical essence of bananas. These individual tartlets are a perfect blend of flavors and textures, making them an ideal treat for any occasion. The walnut frangipane filling, a classic French pastry cream, provides a smooth and decadent center, while the caramelized bananas add a touch of sweetness and a contrasting chewy texture. Enrobed in a crisp and flaky pastry shell, each bite offers a symphony of flavors and textures that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this recipe provides clear and detailed instructions, ensuring success in creating these delectable tartlets. So, gather your ingredients and embark on a culinary journey to create these exquisite Walnut Frangipane and Banana Tartlets.

Check out the recipes below so you can choose the best recipe for yourself!

PLUM AND FRANGIPANE TART

Plum and Frangipane Tart image

Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.

Provided by Samantha Seneviratne

Categories pastries, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (14-ounce/397-gram) package store-bought puff pastry, thawed if frozen
2 large eggs
1 cup/about 112 grams nut flour, such as almond, pecan or hazelnut flour
1/2 (packed) cup/145 grams light or dark brown sugar
4 tablespoons/57 grams very soft unsalted butter
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 teaspoon ground cardamom
4 to 5 small plums (about 1 pound/400 to 500 grams), or a mix of stone fruits, pitted and thinly sliced

Steps:

Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
In a small bowl, combine the granulated sugar and cardamom.
When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
Transfer to a rack to cool slightly. Serve warm or at room temperature.

WALNUT FRANGIPANI

Walnut Frangipani image

Provided by Molly O'Neill

Categories condiments, dessert

Time 15m

Yield About 4 cups

Number Of Ingredients 10

Ingredients

1 1/4 cups black walnut pieces
1/2 cup granulated sugar
2/3 cup light-brown sugar
2 sticks softened unsalted butter
1/4 teaspoon ground cinnamon
2 tablespoons dark rum or 2 teaspoons vanilla extract
4 large eggs
1/2 cup plus 1 tablespoon flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

In a food processor, finely grind the walnuts and the granulated sugar. Set aside. With an electric mixer on medium speed, cream the brown sugar and the butter until light and fluffy. Add the ground nut mixture, cinnamon and rum or vanilla. Beat in the eggs one at a time. Combine the flour, baking powder and salt. Lower the mixer to the lowest speed and stir in the flour mixture until just absorbed. Use as a filling for tarts, pastries and other baked goods. It will keep refrigerated, tightly sealed, for 3 days or frozen for up to 6 months.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 17 grams, TransFat 1 gram

Tips:

Use ripe bananas for the best flavor.
Be sure to use unsalted butter and cream cheese for the frangipane filling.
If you don't have a tart pan, you can use a pie plate instead.
Be sure to pre-bake the tart shells before filling them.
If you want a more caramelized topping, you can sprinkle some brown sugar on top of the tartlets before baking.

Conclusion:

These walnut frangipane and banana tartlets are a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet bananas, rich frangipane filling, and buttery tart shells is sure to please everyone. With a little bit of planning, you can have these tartlets ready in no time. So next time you're looking for a special dessert, give these walnut frangipane and banana tartlets a try. You won't be disappointed!