Walnut Frangipane and Banana Tartlets

A Busy Mom's Delight: Walnut Frangipane and Banana Tartlets

Life as a working mom is a whirlwind. Between school pick-ups, after-school activities, dinner prep, and trying to squeeze in a little "me time," finding the energy for elaborate baking projects often feels impossible. But sometimes, the simplest things bring the most joy. And that's where these Walnut Frangipane and Banana Tartlets come in. They are surprisingly easy to make, elegant enough for a special occasion, and delicious enough to satisfy even the pickiest eaters (including my kids!).

The beauty of this recipe lies in its flexibility. The frangipane, a delightful nutty filling, can be prepared a day ahead, making the entire process much more manageable. I often make the frangipane on a Sunday evening, and then assemble and bake the tartlets on a busy weekday evening. It’s a game changer, honestly! No more feeling overwhelmed by the thought of baking a dessert from scratch. And the combination of the rich, buttery frangipane with the sweetness of the bananas is simply irresistible.

The Pastry: I use store-bought pastry sheets to save time. Let's be honest, no one has time to make pastry from scratch every time they want a sweet treat. The store-bought version works perfectly well, and it's completely acceptable to use a shortcut when you’re short on time. The focus is on enjoying the process and the delicious result!

The Filling: Walnuts bring a wonderful depth of flavor to the frangipane. They have a richer, earthier taste than almonds, and their texture adds a lovely contrast to the smooth butter and sugar. This tart is also very forgiving. You can adjust the amount of sweetness to your liking, and if you don’t have brown sugar on hand, you can get away with only using granulated sugar. The beauty of this dessert is that you can make it your own.

The Assembly: I find the best part of this recipe is the simplicity of assembly. It’s essentially a "dump and bake" process. The use of the plate to cut out the tart rounds is a nice little trick that makes it so easy. The kids even help me with this part.

The Presentation: These tartlets look stunning, even if they're made with store-bought pastry. The glossy bananas, brushed with apricot jam, and a dusting of powdered sugar add an element of elegance that’s perfect for a family gathering or a casual get-together with friends. The dessert is beautiful to look at and it tastes as beautiful as it looks.

Beyond the Recipe: What makes this recipe particularly special to me is the connection it brings to my family. Baking with my children is a treasured experience, a way to create lasting memories and build bonds over shared flour-covered aprons and enthusiastic taste tests. These tartlets are more than just a dessert; they're a symbol of family time, a little piece of happiness baked into every bite.

So, the next time you're looking for a simple yet impressive dessert, give these Walnut Frangipane and Banana Tartlets a try. You might just find yourself surprised at how much joy a little baking can bring, even amidst a busy life.

A few tips for success:

• Chill the pastry: This is crucial for preventing shrinkage during baking.
• Don't overbake: Overbaking will result in dry tartlets. Keep a close eye on them in the oven.
• Get creative with the toppings: Feel free to experiment with other fruits or nuts.

Enjoy this quick and easy dessert. Let me know in the comments how it goes for you.

Step-by-step

• 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.)
• 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.
• 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.
• Brush bananas with warm apricot jam. Sift powdered sugar over tartlets. Serve warm or at room temperature.