Ingredients

• 1.25 cups all-purpose flour
• 1 tablespoon sugar
• 0.25 teaspoons freshly grated nutmeg
• 0.13 teaspoons salt
• 0.5 cups butter
• 2 tablespoons ice water , plus more as needed
• 4 small bananas , cut diagonally into 1/2-inch slices
• 1 cup pecan halves
• 2 eggs , lightly beaten
• 0.5 cups sugar
• 3 tablespoons butter , melted
• 1 teaspoon vanilla
• 1 teaspoon Caramel-flavor ice cream topping
• 1 tablespoon Vanilla ice cream
• Reynolds Wrap® Aluminum Foil

Instructions

1. 1 In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.
2. 2 On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.
3. 3 Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
4. 4 Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.
5. 5 Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.

Nutrition per serving