Delicious. cookbooks have been been an integral part of our repertoire for a few years now – and for a good reason. The recipes in Delicious. cookbooks inspire even the most experienced home cooks. The time constraints of the modern kitchen can make cooking meals more difficult though, and it is at this intersection of ease and originality that Delicious. daily excels.
From make-ahead breakfasts that you can whip out on the go like vintage cheddar and zucchini slice, to one-pot dinners like lamb shank, and mozzarella and eggplant lasagne, the food is interesting, delicious and easily made. Fast-forward to chapter eight and you’ll find yourself immersed in their fab ‘bowl and spoon’ dessert recipes. If you’ve got a whisk, a bowl, and a wooden spoon, then Delicious. daily has you well and truly sorted.
In this Banana Pecan Tart with bourbon and burnt butterscotch, you’ll find yourself shocked by how simple it is to make a dish this impressive. This is a recipe designed for the adults at the table, so grab a glass of wine, or simply steal a bit of that bourbon and get cooking!
Banana pecan tart with bourbon and burnt butterscotch
Puff pastry is laborious to make so it’s a great one to buy and keep in the freezer for no-fuss baking. It makes this impressive-looking tart quick and easy to make for guests.
375g frozen Carême All Butter
Puff Pastry, thawed
100g pecans, finely chopped
1/4 cup (60g) firmly packed
100g sour cream
2/3 cup (100g) plain flour
2 tsp vanilla bean paste
1 egg, lightly beaten
4 bananas, halved lengthways
Vanilla ice cream, to serve
Bourbon and burnt butterscotch
100g unsalted butter, chopped
2/3 cup (165ml) pure (thin) cream
150g brown sugar
Preheat the oven to 200°C. Line a 24cm, 5cm-deep tart pan with the pastry, trimming excess, then chill for 10 minutes. Line with baking paper and fill with pastry weights. Place on a baking tray and bake for 20 minutes or until light golden. Remove paper and weights, and prick the base with a fork. Bake for a further 10 minutes or until pastry is golden and dry. If the pastry has puffed up, use the back of a spoon to press it back into the pan. Set aside to cool slightly.
Combine pecans, 50g brown sugar, sour cream, flour, vanilla and egg in a bowl, then spread over pastry base. Arrange banana over filling and sprinkle with remaining 10g sugar. Bake for 35-40 minutes or until caramelised.
Meanwhile, for the sauce, place butter in a saucepan over medium heat and cook for 6 minutes or until nut-brown. Remove from heat and add remaining ingredients with a pinch of salt flakes. Return to heat and cook, stirring to dissolve sugar, for 5 minutes or until slightly reduced. Drizzle over tart and serve with ice cream.