Banana-Pecan Caramel Tart

Prepare the Crust: In a large bowl, whisk together the flour, 1 tablespoon sugar, nutmeg, and salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Gently knead for a few strokes. Wrap the dough in plastic wrap and chill for at least 1 hour. (Time: 1 hour + chilling)

Shape and Blind Bake the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the pastry to a 10-inch tart pan with a removable bottom. Press the pastry into the fluted edges of the pan and trim any excess dough. Freeze the tart shell for 20 minutes. (Time: 30 minutes)

Bake the Crust: Preheat oven to 400°F (200°C). Prick the bottom and sides of the frozen tart shell with a fork. Line the pastry with a double layer of Reynolds Wrap® Aluminum Foil, and fill with pie weights or dried beans. Bake for 15 minutes. Remove the foil and weights, and bake for another 10 minutes, or until the crust is lightly golden brown. Let cool completely on a wire rack. Reduce oven temperature to 350°F (175°C). (Time: 35 minutes)

Assemble the Tart: Arrange the sliced bananas evenly in the pre-baked tart shell. Sprinkle the toasted pecan halves over the bananas. (Time: 10 minutes)

Prepare the Filling: In a small bowl, whisk together the eggs, 1/2 cup sugar, melted butter, and vanilla extract. Carefully pour the egg mixture over the bananas and pecans in the tart shell. (Time: 5 minutes)

Bake the Tart: Bake in the preheated oven at 350°F (175°C) for 30 minutes, or until the filling is set and lightly puffed. (Time: 30 minutes)

Cool and Serve: Let the tart cool completely on a wire rack for at least 30 minutes before serving. If desired, drizzle with caramel topping and serve with a scoop of vanilla ice cream. (Time: 30 minutes + cooling)