Sarah Keiffer

This is a tart I’ve been making since the early 2000’s; it was a recipe made at a coffeehouse I worked at in south Minneapolis, and brought along with me to another coffeehouse I baked for. The original recipe was based on a streusel tart from the Joy of Cooking, particularly the book All About Pies & Tarts. It’s a great little cookbook, and I recommend picking up a copy if you see one. I’ve tinkered with it over the last two decades, and made a few changes.

For the Almond Cream In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt and mix until well incorporated and creamy, 1 to 2 minutes. Add the almond extract and almond meal and mix again until incorporated. Scraped down the sides of the bowl and add the flour, mixing on low, then add the egg and mix again. until combined The mixture may look broken at this point, but that is normal.

For the scones Line a sheet pan with parchment paper. In a medium bowl or liquid measuring cup, whisk together the mashed bananas, heavy cream, egg, and vanilla. Refrigerate until ready to use. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter to the dry ingredients, and use a pastry cutter to cut in the butter until the flour-coated pieces are the size of peas. Add the refrigerated wet ingredients and fold with a spatula until just combined.