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.
UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
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
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