Sarah Janes Banana Tarte Tatin Food

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 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:

• 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.

RED ONION TARTE TATIN

Steps:

• Preheat the oven to 425°F
• Roll the pastry out to a thickness of about 1/4in. Cut out 4 circles about 5in in diameter. Pile the pastry circles on a plate and keep in the fridge till required.
• Peel the outside skin from the onions leaving the base and stalk intact.
• Pour the milk into a small saucepan, season with salt and freshly ground black pepper.
• Add the bay leaves and onions and bring to the boil. Turn the heat down and simmer for about 10 minutes until a knife can be inserted into outside layers of the onions easily but the hearts remain crunchy. Drain in a colander.
• Peel off the outer layer of the onion, and halve each one across the middle.
• Pour the red wine into another pan, add the vinegars, rosemary and season with salt and pepper.
• Put in the onions cut-side down. Bring to the boil and simmer for ten minutes, adding the port (if using) halfway through the simmering time.
• As the wine reduces, roll the onions around from time to time, until they are well coated and almost tender in the centre.
• Strain what is left of the red wine reduction and reduce down to the liquid to a thick sauce.
• Put the onion halves on a rack placed over the pan and leave until cold and dry. Trim off the root and stalks.
• Cover each onion half with a circle of pastry. Slightly tuck the edges underneath the edge of each onion.
• Take the pan of reduced sauce and pour a little into each of 4 small tart tins. Place an onion half, in its pastry blanket, on top and cook in the preheated oven for about 10 minutes, until the pastry is golden brown and the edges caramelized.
• When cooked, remove the tart tatins from the oven and with a spatula, carefully flip them over onion side up (do not touch the hot caramel!), onto 4 plates.
• Place slices of goat cheese on top of each tart, then return to the top shelf of the oven until melted.
• Serve with wild arugula, and a drizzle of balsamic vinegar.

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.