Pies, Tarts & Crisps

Banana-Toffee Tart

MAKES 1 (10-INCH) DEEP-DISH TART

This banana-caramel tart is sure to be an unexpected holiday favorite.

CRUST

2¼ cups graham cracker crumbs
4½ tablespoons granulated sugar
½ cup plus 2 tablespoons salted butter, melted and divided

FILLING

1 cup unsalted butter
¾ cup firmly packed dark brown sugar
⅔ cup heavy whipping cream
1 tablespoon light corn syrup
¼ teaspoon kosher salt
5 bananas, sliced
1 tablespoon lemon juice
2 cups heavy whipping cream
⅓ cup confectioners’ sugar

1. Preheat oven to 350°. Spray a 10-inch deep-dish removable-bottom tart pan with baking spray with flour.

2. For crust: In a medium bowl, combine graham cracker crumbs, and granulated sugar. Add ½ cup melted butter; stir with a fork until moistened. (Add remaining 2 tablespoons melted butter, if needed.) Using a measuring cup, press mixture into bottom and up sides of prepared pan.

3. Bake until lightly browned, 10 to 12 minutes. Let cool completely.

4. For filling: In a large saucepan, bring butter, brown sugar, cream, corn syrup, and salt to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer for 10 minutes. Remove from heat.

5. Spoon ¼ cup brown sugar mixture into a small microwave-safe bowl and cover. Let remaining brown sugar mixture cool for 10 minutes, stirring occasionally. Pour mixture into prepared crust; lightly cover with plastic wrap. Refrigerate until set, 3 to 4 hours.

6. In a medium bowl, toss together banana slices and lemon juice. In a large bowl, beat cream and confectioners’ sugar with a mixer at high speed just until stiff peaks form. Spoon bananas over chilled brown sugar mixture in prepared crust; gently spread whipped cream over bananas.

7. Microwave reserved ¼ cup brown sugar mixture on low just until pourable, about 10 seconds; drizzle over tart. Serve immediately, or refrigerate for up to 1 hour.

Apple and Golden Raisin Crisp

MAKES 8 TO 10 SERVINGS

After one bite, you’ll want to cozy up to a bowlful of this comforting crisp every chance you get.

6 large Granny Smith apples, peeled, cored, and thinly sliced
1½ cups golden raisins
¼ cup water
1 orange, zested and juiced
½ cup old-fashioned oats
½ cup all-purpose flour
½ cup firmly packed light brown sugar
1½ teaspoons ground cinnamon
¼ cup unsalted butter, melted
Frozen yogurt and honey, to serve

1. Preheat oven to 350°.

2. In a large bowl, combine apples, raisins, ¼ cup water, and orange zest and juice, tossing to coat. Spoon apple mixture into a 10-inch cast-iron skillet.

In a medium bowl, combine oats, flour, brown sugar, and cinnamon. Add melted butter, stirring until dry ingredients are moistened and mixture is crumbly. Sprinkle oat mixture over apple