BANANA TARTE TATIN
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
- Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
- Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
- Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.
BANANA TARTE TATIN
Caramel, bananas and buttery pastry work beautifully in this pretty dessert, serve with an indulgent dollop of rum spiced cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
- Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
- Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
- Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.
Nutrition Facts : Calories 722 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
BANANA TARTE TATIN
This is a simple and forgiving recipe. The Rum Sauce add fantastic tropical flair to this classic banana tarte. Or serve the lovely Rum Sauce over ice cream or use it to glaze a fruit tarte.
Provided by Cucina Casalingo
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Rum sauce:.
- In a saucepan, bring the sugar, cream, and butter to a boil.
- Reduce heat and simmer gently for 5 minutes.
- Remove from the heat and stir in the rum.
- Tarte:.
- Preheat the oven to 425 degrees.
- Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
- Melt the butter in a 10-inch ovenproof skillet.
- Add the rum sauce and bring to a simmer.
- Remove from heat and arrange the banana slices in a single layer in the hot rum sauce.
- Drape the pastry over the bananas, fitting the overhang up the sides of the skillet.
- Bake for in the preheated oven 22-25 minutes, until the pastry turns golden brown.
- Cool the tarte tatin in the skillet for 30 minutes before inverting it onto a serving platter.
Nutrition Facts : Calories 392.3, Fat 26, SaturatedFat 11.9, Cholesterol 43.3, Sodium 143.8, Carbohydrate 36.9, Fiber 1.6, Sugar 18.1, Protein 3.1
BANANA TARTE TATIN
Make and share this Banana Tarte Tatin recipe from Food.com.
Provided by sexymommalucas
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- To make the tart: Combine the sugar and water in a 10-inch ovenproof sauté pan over medium heat; it should look like wet sand. Cook without stirring until the sugar melts and begins to caramelize into a syrup, about 3 minutes. Once the sugar starts to liquefy, stir with a wooden spoon so it doesn't burn. Continue to cook until the sugar begins to boil and takes on a medium amber color, about 2 minutes more. Remove from the heat and carefully add the butter, stirring to melt. Set the pan aside so the caramel firms up slightly.
- Preheat the oven to 475°F
- Peel and slice the bananas crosswise into coins. Lay the puff pastry sheet on a lightly floured surface and roll it out slightly so it covers the pan, set a dinner plate on top of the pastry and cut around the outside rim to make a 10-inch circle.
- Place the banana slices over the caramel in tight, concentric circles to cover the entire bottom of the pan. Cover the bananas with the disk of puff pastry and make 3 slits in the top to let the steam escape. Using a pastry brush, coat the top with egg wash. Transfer to the oven and bake until the pastry is puffed and golden and the filling is bubbly, about 30 minutes.
- Remove from the oven and let the tart rest for 1 minute to settle. The pastry should have shrunken slightly and pulled away from the sides of the pan. Run a knife around the inside rim of the pan to make sure the tart will come out easily. Set a serving plate on top of the pan and quickly flip it over to invert the tart.
- To Server: Cut the Banana Tarte Tatin into wedges. Top each serving with a drizzle of the reserved Maple Crème Anglaise and a scoop of Maple Sugar Ice Cream.
BANANA WALNUT TARTE TATIN
Steps:
- Preheat oven to 375 degrees. Place a 10-inch skillet over medium heat until hot. Add the chopped walnuts and cook, stirring constantly until nuts are toasted, about 2 minutes. Remove from pan and set aside.
- Place the butter in the skillet and heat until melted. Add the brown sugar and stir until smooth. Remove from heat. Peel the bananas. Cut them in half lengthwise and then crosswise. Arrange the banana pieces in the skillet in concentric circles, rounded side down, so that the curve of the banana fits into the curve of the pan. Make layers as necessary.
- Place the pan back on the heat and cook for 5 minutes. Roll the dough and cover the bananas according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
- Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with coffee rum whipped cream (see recipe) or vanilla ice cream if desired.
SIMPLE BANANA TARTE TATIN
Indulge your friends with this sticky and moreish dessert. Make it using just four ingredients, then serve with ice cream or crème fraîche.
Provided by Alex Mackay
Categories Afternoon tea, Treat
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Melt the butter in a deep, heavy-based, 20cm frying pan (one that goes in the oven). Stir in the sugar and cook over a medium heat for about 5 minutes until the butter and sugar turn into a golden caramel. Take the caramel off the heat and leave to get cool, but not firm.
- Meanwhile, unroll the puff pastry onto a floured surface and cut into a 24cm disc.
- Halve the bananas lengthways. Arrange in the caramel, un-cut side down, fitting whole bananas snugly around the edge of pan, then filling in centre by cutting the bananas into smaller lengths if you need. Lay the pastry disc on top of the bananas and tuck the edges down the sides of the pan. Bake the tarte for 20-25 minutes in the oven until the pastry is golden brown. Leave to cool for about 5 minutes before turning out.
- To turn the tarte out, put an upturned, large plate on top of the pastry. Spread your hand across the plate to get a good grip. Quickly flip the pan upside down and then carefully lift it off. The caramelised bananas should now be facing up. Serve slices of the tarte with vanilla ice cream or a good dollop of crème fraîche.
Nutrition Facts : Calories 413 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.31 milligram of sodium
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NADIYA'S BANANA TARTE TATIN RECIPE - BBC FOOD
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- For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top.
- For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready.
- Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel.
- Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl.
- Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel.
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- For the pastry dough, combine the flour, salt, and sugar in the bowl of a stand mixer. Add the cubed butter and mix on medium speed until pea-size clumps are created. Alternatively, you can do this with your hands or a pastry blender.
- Stream in some cold water, one teaspoon at a time, until the dough starts to come together and pull away from the sides of the bowl. Turn the dough out onto a sheet of plastic wrap. Wrap the dough, then press down to flatten into a disc shape. Chill the dough in the freezer for 15 minutes.
- Preheat the oven to 425°F. Grease a 9-inch cake pan with some butter. In a medium pan over medium-low heat, add the granulated sugar, giving it at least 5 minutes to completely dissolve. Don't stir the sugar at all during this time. Once some of the sugar has dissolved and it's obtaining a deep golden color, you can then begin to swirl the pan in a circular motion to help dissolve the rest of the sugar and prevent the sugar from burning.
- Once the sugar has melted, add in the unsalted butter and swirl the pan from side to side. The caramel will bubble; this is OK. Remove the pan from the heat and use a spatula to help you pour the caramel sauce into your prepared cake pan. Pour the chopped nuts on top of the caramel sauce.
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