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
HOW TO MAKE BANANA TARTE TATIN
This banana tarte tatin recipe is a tropical taste sensation. Banana tarte tatin from Martinique. Banana tart recipe.
Provided by Rebecca Franklin
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- 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.
- Set to the side while you make the cake.
- Gather the ingredients.
- Preheat the oven to 425 F.
- 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 in the preheated oven for 22 to 25 minutes, until the pastry turns golden brown.
- Cool the tarte tatin in the skillet for 30 minutes.
- Then invert it onto a serving platter.
- Serve and enjoy.
Nutrition Facts : Calories 241 kcal, Carbohydrate 25 g, Cholesterol 40 mg, Fiber 1 g, Protein 1 g, SaturatedFat 9 g, Sodium 82 mg, Sugar 18 g, Fat 16 g, ServingSize 8 servings, UnsaturatedFat 0 g
PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE
Steps:
- Melt butter in heavy large skillet over medium heat. Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 tablespoons, about 2 minutes. Pour syrup over bananas; let cool.
- Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick). Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
- Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9-inch-diameter tart pan upside down on pastry. Using knife, cut pastry into 9-inch-diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes.
- Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Rewarm sauce over low heat. Serve pie with sauce.
DELICIOUS BANANA PUFFS RECIPE
An easy banana puffs recipe that the kids are going to love. These homemade banana puffs are crispy on the outside, soft on the inside and oh so delicious. Add peanut butter, chocolate or nutella for an extra delicious treat.
Provided by Smart Party Planning
Time 5m
Number Of Ingredients 6
Steps:
- Mix the egg and milk together in a separate bowl.
- Lay a sheet of puff pastry out and cover with the mixed milk and egg.
- Slice the bananas and layer them on top of the puff pastry sheet.
- Lay your second sheet of puff pastry on top of the bananas and then cover again with the milk/egg mixture.
- Sprinkle with some brown or raw sugar for some extra sweetness.
- Bake at 180 degrees Celsius (356 F) for 12-15 minutes (or until golden brown).
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