Frangipane is typically a ground almond filling; here, walnuts are used in a similar preparation. You can make the frangipane and cut out the pastry one day ahead.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Blend first 4 ingredients in processor until nuts are finely ground. Using electric mixer, beat butter, 5 tablespoons sugar, and brown sugar in bowl until blended. Beat in eggs, then ground walnut mixture. (Can be made 1 day ahead. Cover and chill.)
Step 2
Roll out each pastry sheet on lightly floured surface to 10-inch square. Using 5-inch-diameter plate as guide, cut out 4 rounds from each square. Using tip of small knife, score 4-inch-diameter circle in center of each 5-inch round (do not cut completely through pastry). Pierce 4-inch centers thoroughly with fork. Place pastry rounds on large baking sheet. Chill until very cold, at least 1 hour and up to 1 day.
Step 3
Preheat oven to 375°F. Spread 2 1/2 tablespoons frangipane over 4-inch center of each pastry round (reserve remaining frangipane for another use). Arrange banana ovals decoratively on frangipane. Sprinkle bananas on each tart with 1 teaspoon sugar. Bake until pastry is deep golden and bananas begin to brown, about 25 minutes.
Step 4
Brush bananas with warm apricot jam. Sift powdered sugar over tartlets. Serve warm or at room temperature.
