Lightly butter an assembled 10 inch two piece tart pan. Preheat oven to 375.
Toast nuts at 375 for 8-10 minutes or until they darken 1-2 shades. Let cool completely.
In a medium bowl, whisk together, flour, salt and sugar. Cut in butter until there are pea sized chunks. Mix in the nuts. Add vanilla to the first Tablespoon of ice water and sprinkle over the dough. Add more water as needed and continue to cut in with a pastry blender until the dough just begins to stick together in clumps. Press dough up the sides and across the bottom of the prepared tart pan.
Bake crust in preheated oven 20-25 minutes or until the outside top edge is lightly browned and the bottom is firm to the touch.
Remove from oven and let cool while cutting bananas. Shell does not have to completely cool to begin laying in the bananas.
Meanwhile place orange juice, lemon juice, sugar and butter in a small pan and bring to a boil over medium heat. Boil until it thickens and is reduced to 2/3 of a cup. Remove from heat, let cool a little, and add orange rind and Cake Spice. Mix well.
Cut bananas into circles 1/4 inch thick and beginning at the outer edge, lay a full circle of slices. Next slightly overlapping the first circle, lay a concentric circle and continue until the tart is full with one slice for the center. At this point the bananas should look like a flower. Place the craisins by tucking them into spaces. Toss the remaining few drops of Gran Marnier into the sauce. Using a pastry brush, gently brush glaze over the entire surface of the fruit. When done, pour the remaining glaze over the tart distributing it as evenly as possible.
Let cool, remove outer edge and place the tart with the flat piece intact onto a serving plate or gently slide it off onto a serving plate.
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