Step 1

Preheat oven to 350℉ / 177℃ (note: tart shell should be cold before baking)

Step 2

Using a dinner fork, poke holes in dough in the bottom of the pan. Sprinkle a dusting of flour on dough (this helps prevent foil from sticking to the raw dough).

Step 3

Place a sheet of aluminum foil on top of dough. The foil should reach to the bottom of pan and over the sides.

Step 4

Place pie weights (or dried beans or rice) on top of the foil. The weights should cover the bottom of the pan and halfway up the sides.

Step 5

Bake for 10 minutes at 350℉ / 177℃. Remove from oven, lift foil and weights out of the pan, return to oven and bake another 5 minutes. Set aside to cool.

Step 6

The tart shell should only be partially baked and starting to turn golden. It will be fully baked after the tart is assembled and baked.

Step 7

Preheat oven to 350℉ / 177℃

Step 8

Place brown sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment (note: a hand mixer may also be used).

Step 9

Mix together brown sugar and butter together on medium speed. Continue to mix until the mixture is lightened and creamy (approximately 3 - 4 minutes). Scrape bottom and sides of bowl as needed.

Step 10

Add ground walnuts and granulated sugar and mix on low speed until combined.

Step 11

Add eggs one at a time, mixing between each addition. Scrape bottom and sides of bowl between each addition.

Step 12

Remove bowl from the mixer and fold in the flour, cinnamon and baking powder.

Step 13

Slice bananas into ¼" slices.

Step 14

Spread a thin layer of frangipane in tart shell.

Step 15

Place a layer of bananas over frangipane.

Step 16

Using an offset spatula, spread the half of the remaining frangipane evenly over banana slices.

Step 17

Add another layer of bananas over frangipane.

Step 18

Spread remaining frangipane over second layer of bananas.

Step 19

Place tart pan on a cookie sheet and bake for 30 - 35 minutes in preheated oven (350℉ / 177℃). The frangipane will have risen and be set when the tart is done.

Step 20

Cool for approximately two hours. Remove tart by pressing upwards on removeable pan bottom.

Step 21

Enjoy!