Instructions: Finely grind the walnut pieces and brown sugar in a food processor. Cream the butter and beat in the walnut mixture. Beat in the egg, then the cinnamon and vanilla. Sift the flour with the baking powder, add and mix in only until it disappears.

Lightly flour the work surface and the dough. Roll the dough to a 14-inch disk, 1/8-inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Slice the bananas 1/4-inch thick and arrange them overlapping on the crust. Spoon or pipe the walnut filling in six or eight places on the surface of the fruit and spread smooth with a metal spatula to cover the bananas entirely. Strew with the chopped walnuts.

Bake at 350 degrees until the walnut filling is set and golden and the crust is baked through, about 40 minutes. Remove from the oven and sprinkle with the rum. Cool on a rack, then unmold.

This recipe yields 8 servings.

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