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
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.
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
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.
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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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