Banana Walnut Tarte Tatin Food

BANANA TARTE TATIN

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.

BANANA TARTE TATIN

Steps:

• 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. Freeze.
• 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. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly.
• 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. Cut a slit in the top for the steam to escape, and bake for 25-30 minutes.
• Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream.

BANANA TARTE TATIN

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 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.

CHUNKY MONKEY BANANA TART

Steps:

• For the tart crust: Pulse the walnuts and sugar in a food processor until they are finely ground, about 6 pulses. Add the cold butter and pulse until the walnuts and sugar come together with the butter, but the mixture is not homogenous. Add the flour and salt and pulse again until the butter is the size of small peas. Turn the dough out onto a work surface and knead until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.
• Lightly flour the dough and roll it between 2 pieces of parchment or plastic wrap to about 1/4 inch thick. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom, patching any holes. Use a fork to gently prick the crust, ensuring that steam can escape while it bakes. Freeze until hard, 6 to 8 hours.
• Preheat the oven to 375 degrees F. Bake the tart crust until pale golden, 15 to 20 minutes. Cool completely on a wire rack.
• For the pastry cream: While the tart crust dough is chilling, bring the milk, vanilla bean paste and salt to just under a boil in a medium pot over medium heat. Meanwhile, whisk the sugar, cornstarch and egg yolks in a medium bowl until smooth and combined. Whisking constantly, ladle half the hot milk into the egg yolk mixture, one ladle at a time. Continue until all the hot milk has been whisked in and the egg mixture is now warm.
• Return the milk and egg yolks to the pot and cook over medium-low heat, whisking, until thickened to a pudding consistency, 3 to 5 minutes. Immediately strain through a chinois or fine-mesh sieve into a large airtight container. Stir the butter cubes into the pastry cream until melted and combined. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream, and refrigerate until chilled through, about 2 hours.
• For the assembly: Spread the fudge sauce over the cooled tart shell and top with an even layer of thinly sliced bananas (using about half). Add a layer of pastry cream (about 1 cup) and smooth into an even layer; reserve the remaining cream for another use (see Cook's Note). Top with the remaining sliced bananas, shingling them slightly and arranging them in a concentric circle. Sprinkle the sugar over the bananas and brulee with a kitchen blow torch until golden brown. Garnish with some chopped walnuts.

BANANA TARTE TATIN

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.

BANANA TARTE TATIN

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.

ONION, WALNUT & MUSHROOM TARTE TATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
• Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
• Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.

SIMPLE BANANA TARTE TATIN

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.