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 CARAMEL TART
I made a this tart for Father's Day 2 years ago and it was a humungous hit! Deliciously different. Based on a recipe from the Union Square Cafe Cookbook.
Provided by evelynathens
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450F.
- For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
- Beat in yolk, vanilla, and salt.
- Add flour and beat until moist clumps form.
- Press dough into bottom of 9 inch tart pan with removable bottom.
- Pierce with fork and refrigerate for 1 hour.
- Bake crust until golden (about 15 minutes).
- Cool.
- For the Banana Topping: Reduce oven temperature to 375F.
- Overlap banana slices on crust, covering completely.
- Brush melted butter over banana slices and sprinkle with sugar.
- Bake until just warmed through (4 minutes).
- Drizzle with some caramel sauce (recipe follows).
- Sprinkle with macadamia nuts.
- Serve with ice cream and pass extra caramel sauce around.
- For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
- Keep warm.
- In a heavy saucepan, combine the sugar and lemon juice until well mixed.
- Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
- Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
- While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
- Stirring constantly, slowly pour in the warm cream.
- Bring to a boil, continuing to stir constantly.
- Cook until slightly thickened, about 3-4 minutes.
- Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
- Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
Nutrition Facts : Calories 835.1, Fat 57.7, SaturatedFat 28, Cholesterol 155.4, Sodium 292.7, Carbohydrate 79.8, Fiber 4.3, Sugar 53.4, Protein 6.2
CARAMEL BANANA UPSIDE DOWN TART
Make and share this Caramel Banana Upside Down Tart recipe from Food.com.
Provided by bevs kitchen
Categories Tarts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Have a round tart tin ready.
- Roll out the puff pastry until it is slightly larger than the tin. Set aside.
- Melt butter and pour into the base of tin.
- Sprinkle the butter with the demerara sugar.
- Place the banana slices in to look nicely arranged around the whole base of the tin.
- Now place the puff pastry on top of the banana mixture, tucking in the excess around the sides; you want the fruit to be sealed.
- Bake in a medium to hot oven for 12 minutes.
- To serve, turn upside down on a serving plate so that the banana and toffee sauce is now showing.
- Serve hot with ice cream.
- Enjoy.
Nutrition Facts : Calories 716.8, Fat 47.5, SaturatedFat 17.9, Cholesterol 40.6, Sodium 344, Carbohydrate 68.8, Fiber 4.3, Sugar 19.2, Protein 7.5
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CARAMELIZED BANANA TART RECIPE - ZOE BEHRENS | FOOD
From foodandwine.com
Servings 6Total Time 1 hr 40 mins
- Preheat the oven to 375°. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry to a rough 10-by-15-inch rectangle, then trim it to a neat 9-by-14-inch rectangle. Using a ruler, cut a 3/4-inch-wide strip of dough from each side; you will have 2 long and 2 short strips. Transfer the rectangle to the prepared baking sheet and brush with the egg wash. Set the strips on each side to form a border, pressing firmly to help the dough adhere; brush the strips with the egg wash. Freeze the tart shell until chilled, about 10 minutes.
- Prick the bottom of the tart shell all over with a fork. Bake in the lower third of the oven for about 40 minutes, until the shell is puffed and golden. Press down the center of the shell slightly. Increase the oven temperature to 425°.
- Rub the bananas with the lemon juice. In a skillet, cook the sugar over moderate heat, stirring until melted. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat; whisk in the butter, vanilla seeds and water. Add the bananas and gently turn to coat with the caramel. Arrange the bananas in the tart shell, cut sides up, leaving most of the caramel in the skillet. Drizzle 1/4 cup of the caramel over the bananas. Bake the tart for about 20 minutes, until the bananas are slightly tender. Let cool slightly, then serve with whipped cream or ice cream, passing the remaining caramel on the side.
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Servings 2Total Time 1 hr 10 mins
- Preheat the oven to 400°. In each of two 10-inch ovenproof skillets, stir 3/4 cup of the sugar with 2 tablespoons of the water. Cook over moderately high heat, stirring occasionally, until a light amber caramel forms. Remove the skillets from the heat, add 2 tablespoons of butter to each and stir until combined.
- Slice the bananas 1/2 inch thick. Carefully arrange the bananas in the skillets in overlapping concentric circles, working from the edges to the center.
- On a lightly floured surface, roll out the puff pastry 1/4 inch thick. Using a pot lid or plate as a template, cut out two 10-inch rounds. Poke the pastry all over with a fork and lay the rounds over the bananas. Lightly brush the pastry with the egg wash. Bake the tarts in the upper and lower third of the oven for about 40 minutes, or until the pastry is golden brown and puffed and the filling is bubbling. Shift the pans from top to bottom during baking for even browning.
- Run the tip of a knife around the edge of each tart to loosen the crust. Let the pans stand for 10 minutes. Working with 1 skillet at a time, set a skillet over moderate heat for 10 seconds. Invert a plate over the skillet, then carefully flip both the plate and skillet. Tap lightly, then remove the skillet. Cut the tarts into wedges and serve.
CARAMEL BANANA TART RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dessert
- Sift flour into large mixing bowl; add butter. Using fingertips, rub butter into flour until mixture is fine and crumbly. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto a lightly floured surface, knead gently until smooth. Brush a shallow 20 cm round flan tin with melted butter or oil. Roll out pastry large enough to cover base and sides of tin. Ease pastry into tin; trim edges. Cover with plastic wrap and refrigerate 30 minutes.
- Preheat oven to moderate 180°C. Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Line tin with paper and spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for a further 15 minutes or until pastry is lightly golden. Set aside to cool.
- To make Filling: Combine butter, golden syrup and condensed milk in a small pan. Stir over low heat until mixture is smooth. Stir in nuts. Slice banana over pastry base; pour caramel and nut mixture over banana. Bake 15 minutes, set aside to cool completely.
- Place chocolate in a heatproof bowl. Stir over simmering water until chocolate has melted. Using a small paper piping bag, pipe chocolate in a lattice pattern over caramel. Leave a few minutes for chocolate to set and serve immediately with cream or ice-cream.
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