This elegant Banana Meringue Jam Tart combines a tender, buttery shortcrust base with a sweet banana filling, a layer of apricot jam, and a cloud‑like meringue topping. It’s the kind of dessert that feels both nostalgic and refined: familiar banana flavors meet the bright fruitiness of apricot, while the golden‑brown meringue adds lightness and drama. Perfect for afternoon tea, family gatherings, or as a show‑stopping finale to a dinner party, this tart looks impressive yet relies on straightforward techniques and everyday ingredients.
Origin and Inspiration
Tarts have been a beloved European dessert for centuries, with origins in medieval England and France where pastry chefs combined fruits, custards, and meringues in ornate crusts. The classic French Tarte aux Fruits features fresh produce atop pastry cream, while the Italian Torta della Nonna layers custard and pine nuts in shortcrust. This Banana Meringue Jam Tart puts a playful spin on those traditions by using bananas—an affordable, widely enjoyed fruit—and apricot jam to bridge the flavors of the filling and the topping, culminating in an airy meringue inspired by Swiss and Italian methods.
Ingredients
For the Shortcrust Pastry (Pâte Sablée)
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2 large eggs, at room temperature
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80 g granulated sugar
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Pinch of fine salt
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310 g all‑purpose flour, plus extra for dusting
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100 g unsalted butter, chilled and cut into cubes
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5 g (1 tsp) baking powder
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10 g (2 tsp) vanilla sugar or 1 tsp pure vanilla extract
For the Banana Filling
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3 ripe bananas (about 360 g total), peeled and sliced
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30 g granulated sugar
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2 tsp water
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30 g unsalted butter
For the Jam Layer
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2 Tbsp apricot jam, warmed and strained to remove fruit bits
For the Meringue Topping
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2 large egg whites, at room temperature
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50 g powdered sugar
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Additional apricot jam, for glaze
Garnish
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2 Tbsp dehydrated cranberries or fresh berries
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Fresh mint leaves (optional)
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Serve with your favorite tea or coffee
Equipment
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22 cm (9 in) tart pan with removable bottom
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Mixing bowls
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Electric mixer or whisk
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Rolling pin
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Saucepan
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Spatula
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Pastry brush
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Baking sheet
Method
1. Make the Pastry
Begin by whisking the eggs lightly in a large bowl. Stir in the granulated sugar and a pinch of salt until the mixture is pale and slightly thickened. Sift in the flour, baking powder, and vanilla sugar (or stir in vanilla extract), then add the chilled butter cubes. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the dough resembles coarse breadcrumbs with some pea‑sized lumps of butter remaining.
Turn the dough out onto a lightly floured surface and gently knead just until it comes together; avoid overworking to keep the pastry tender. Form the dough into a flat disc, wrap in plastic wrap, and chill in the refrigerator for 5–7 minutes. This brief rest firms the butter slightly, making the dough easier to roll and helping prevent shrinkage during baking.
2. Blind Bake the Crust
Preheat your oven to 180 °C (356 °F). Lightly butter the tart pan and roll the dough out to about 3 mm thickness, large enough to line the 22 cm pan with a slight overhang. Ease the pastry into the pan, pressing gently into the corners, and trim the edges with a knife or rolling pin. Prick the base lightly with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and paper and bake for an additional 5 minutes until the crust is set but not fully golden. Remove from the oven and cool slightly.
3. Prepare the Banana Filling
While the crust bakes, melt the butter in a small saucepan over medium heat. Add the granulated sugar and 2 tsp water, stirring until the sugar dissolves and the mixture begins to bubble gently. Add the banana slices in a single layer, letting them sizzle for one minute on each side until they soften and pick up a light caramel color. Remove from heat and transfer the banana slices to a plate to cool slightly.
Arrange the caramelized bananas in the partially baked tart crust in an even layer. Their caramel juices will add flavor to the pastry base.
4. Add the Apricot Jam Layer
Warm the apricot jam in a small saucepan or microwave until it thins slightly. Strain through a fine sieve to remove any large fruit pieces, then brush a thin layer of the jam over the bananas. This glaze seals in moisture and provides a bright counterpoint to the sweet banana and buttery crust.
5. Whip the Meringue
In a clean, dry bowl, whisk the egg whites with an electric mixer on medium speed until foamy. Gradually add the powdered sugar, one tablespoon at a time, increasing the speed to high. Whip until the meringue forms stiff, glossy peaks that hold their shape when the whisk is lifted.
Transfer the meringue to a piping bag fitted with a large star or round tip (or use a spoon for rustic peaks). Pipe or dollop the meringue over the jam layer, covering completely and creating decorative swirls or peaks that will brown beautifully.
6. Bake the Assembled Tart
Place the tart on a baking sheet to catch any drips. Bake in the preheated oven for 35–45 minutes, or until the meringue is light golden on the peaks and the pastry rim is golden brown. Avoid opening the oven door during the first 25 minutes to ensure the meringue sets properly.
Once finished, remove the tart from the oven and let it cool on a rack for 10–15 minutes. As it cools, the meringue will firm slightly while retaining its marshmallow‑like interior.
7. Garnish and Serve
Just before serving, sprinkle the top with dehydrated cranberries for a burst of color and tartness, or use fresh berries for added juiciness. A few mint leaves add freshness and a pop of green. For added shine, you can brush the exposed meringue lightly with any remaining warmed apricot jam. Slice with a sharp knife, wiping between cuts for clean edges.
Serve warm or at room temperature alongside a pot of your favorite tea—black tea like Earl Grey complements the sweetness, while green tea provides a gentle contrast.
Tips and Variations
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Banana Ripeness: Use bananas that are just turning brown for optimal sweetness and firm texture. Overripe bananas can become too mushy.
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Alternative Fruits: Swap bananas for thinly sliced peaches or pears; adjust sugar accordingly.
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Dairy‑Free: Substitute vegan butter and plant‑based milk powder in the pastry; ensure your meringue is egg‑free by using aquafaba (chickpea brine) whipped with sugar.
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Flavor Boost: Stir a pinch of ground cinnamon or nutmeg into the banana caramel for warmth.
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Chocolate Drizzle: For chocolate lovers, drizzle melted dark chocolate over the cooled meringue.
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Lemon Zest: Add 1 tsp lemon zest to the meringue for a hint of citrus brightness.
Storage
Cover any leftover tart loosely with foil or place in an airtight container. The pastry base will remain crisp for up to 24 hours at room temperature. Store beyond that in the refrigerator for up to two days; bring to room temperature before serving to soften the meringue.
Nutritional Information** (per serving, 1/8th tart)
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Calories: 320 kcal
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Protein: 5 g
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Carbohydrates: 52 g
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Fat: 12 g
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Fiber: 2 g
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Sugar: 30 g
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Sodium: 150 mg
Conclusion
This Banana Meringue Jam Tart is an exquisite balance of textures and flavors: a crisp, buttery shell; warm, caramelized bananas; vibrant apricot jam; and a cloud‑soft meringue topping. Its layers make an impressive presentation, yet the recipe remains accessible for bakers of all levels. Whether you’re celebrating a special occasion, hosting afternoon tea, or simply craving a sweet treat, this tart delivers both visual drama and irresistible taste—proving that genius often lies in simple combinations done exceptionally well.