Tarte Aux Bananes Vogue Magazine Pastry 10 Tbsp. butter 1 3/4 cup flour 1 Tbsp. sugar Pinch of salt 1/3 cup water Filling 10 bananas 4 Tbsp. granulated sugar 6 Tbsp. rum Apricot jam Mix pastry ingredients together (cut butter into flour, sprinkle with water) a day before using. When ready to use, roll the dough into a large circle on floured board with floured rolling pin and line a 10-inch pie tin with it. Make a purée by forcing 6 bananas through a sieve. Add almost all the sugar and half the rum (3 Tbsp.), stirring well, and pour into unbaked pie shell. Peel other 4 bananas, cut into thin rounds, steep in remaining rum and then arrange on pie in concentric circles. Sprinkle rest of sugar over top. Bake for about 20 minutes in a 425o oven. Take pie out, spread an even coating of apricot jam over the top.

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