Apple, Banana, And Caramel Tart Recipe by Mila Skull
Cooking Instructions 30 minutes 1 Peel the bananas. 2 Mash the bananas with a fork in a large bowl, then crack the eggs over them. 3 Add the heavy cream and caramel sauce. 4 Mix well with a whisk. Grease a tart pan. 5 Peel the apples. 6 Cut the apples into quarters, remove the cores and seeds, then dice into small cubes. 7 Add the apples to the bowl and coat them well. Preheat the oven to 400°F (200°C). 8 Roll out the tart crust on a floured surface. 9 Place the crust in the tart pan and trim the edges. Prick the bottom with a fork. 10 Pour the banana-apple mixture into the crust and sprinkle with the brown sugar. 11 Bake for 30 minutes. Let cool. 12 Remove from the pan. It's ready to serve! 13 1 Peel the bananas. 1 Peel the bananas. 2 Mash the bananas with a fork in a large bowl, then crack the eggs over them. 2 Mash the bananas with a fork in a large bowl, then crack the eggs over them. 3 Add the heavy cream and caramel sauce. 3 Add the heavy cream and caramel sauce. 4 Mix well with a whisk. Grease a tart pan. 4 Mix well with a whisk. Grease a tart pan. 5 Peel the apples. 5 Peel the apples. 6 Cut the apples into quarters, remove the cores and seeds, then dice into small cubes. 6 Cut the apples into quarters, remove the cores and seeds, then dice into small cubes. 7 Add the apples to the bowl and coat them well. Preheat the oven to 400°F (200°C). 7 Add the apples to the bowl and coat them well. Preheat the oven to 400°F (200°C). 8 Roll out the tart crust on a floured surface. 8 Roll out the tart crust on a floured surface. 9 Place the crust in the tart pan and trim the edges. Prick the bottom with a fork. 9 Place the crust in the tart pan and trim the edges. Prick the bottom with a fork. 10 Pour the banana-apple mixture into the crust and sprinkle with the brown sugar. 10 Pour the banana-apple mixture into the crust and sprinkle with the brown sugar. 11 Bake for 30 minutes. Let cool. 11 Bake for 30 minutes. Let cool. 12 Remove from the pan. It's ready to serve! 12 Remove from the pan. It's ready to serve! 13 13 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pork Adobo Tuna Salad Chicken & Shrimp Miki Bihon Guisado Collard Green Soup California Farm Raw Tuna Toppings Pork Adobo Tuna Salad Chicken & Shrimp Miki Bihon Guisado Collard Green Soup California Farm Raw Tuna Toppings Gopalkala Mughlai Chicken Spicy Sattu Chutney For Sandwiches / Uttapams Vanilla Sponge Cake with Coconut & Jam - English School Dinner Cake Chocolate Marble Sponge Cake - Gluten Free Chicken nuggets Masala omelette Crispy masala tofu Rich In Antioxidants Beetroot Tikki(no onion garlic) Stuffed Beetroot Paratha Gopalkala Mughlai Chicken Spicy Sattu Chutney For Sandwiches / Uttapams Vanilla Sponge Cake with Coconut & Jam - English School Dinner Cake Chocolate Marble Sponge Cake - Gluten Free Chicken nuggets Masala omelette Crispy masala tofu Rich In Antioxidants Beetroot Tikki(no onion garlic) Stuffed Beetroot Paratha