Best Banana Maple Tart Tatin Recipes

Banana Maple Tart Tatin image

Provided by Food Network

Categories dessert

Time 45m

Yield 8 servings

Number Of Ingredients 5

1 sheet (about 7 ounces) frozen puff pastry
2 tablespoons butter
1/2 cup maple syrup
1/2 vanilla bean, split
2 to 3 bananas, thickly sliced

Steps:

On a floured surface, roll the pastry out a bit to even out the any folds and make it a touch thinner. Cut a 10-inch circle of dough from it, prick it, and keep it chilled.
Preheat oven to 425 degrees F.
Place a heavy 9 or 10-inch metal cake pan on the stove on a large burner and turn the heat onto medium. Add the butter and warm to melt it. Add the maple syrup and vanilla bean and bring to a boil stirring a bit. Remove the vanilla bean. Take the pan off the heat and place the banana slices in the pan decoratively in concentric circles to cover the whole bottom of the pan. Place the pastry over the bananas to cover them, tucking the pastry down along the inside of the pan. Later, during baking, the pastry will shrink to fit the pan.
Bake for 20 to 25 minutes until the pastry is golden brown. Let cool in the pan 30 minutes then warm the bottom of the pan on the stove for a minute and turn the tart out onto a serving platter.

Maple-Banana Tart (Tarte Tatin) Recipe - (4.6/5) image

Provided by snickadoodle

Number Of Ingredients 7

1 sheet frozen puff pastry, defrosted
2 tablespoons unsalted butter
1/2 cup pure maple syrup
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
6 to 7 ripe bananas, sliced into rounds 1/2-inch thick
Whipped cream or ice cream, for serving

Steps:

Unfold the pastry on a lightly floured work surface and smooth out any creases or folds. Using a small knife, cut a round of dough that is about 1 inch bigger than the top of an an ovenproof 9- or 10-inch skillet. Transfer the circle to a sheet pan, prick it all over with a fork, and keep it refrigerated. Heat the oven to 425º F degrees. Meanwhile, heat the skillet over medium-high heat and melt butter. Add the maple syrup, brown sugar and cinnamon, and bring to a boil, stirring occasionally. Let simmer for 5 minutes to thicken slightly. Turn off the heat and arrange the banana slices to cover the whole bottom of the pan. Carefully lay the pastry circle over the bananas, pressing any extra pastry around the sides of the pan so that it comes up the wall of the pan (rather than down around the bananas). Bake for 25 minutes, or until the pastry is golden brown. Cool in the pan for at least 20 minutes and up to 1 day. Just before serving, warm the bottom of the pan for 1 or 2 minutes on the stove over low heat to loosen the caramel. Place a serving plate over the pan and quickly flip to turn the tart out, so the bananas face up. Serve with whipped cream or ice cream.