Wednesday, May 13, 2009

Banana Tart Tatin

Banana Tart Tatin
Home Cooking

This is another one of those things that I had never tasted but started developing an irrational craving for after seeing it on MasterChef. Traditionally, this dessert is made by caramelizing apples in a pan, layering on puff pastry and finishing it off in the oven. The tart is finally turned onto a plate.

As much as I wanted to try this original version, I only had bananas in the house and I found a super easy non-pan recipe for banana tart tatin. I'm REALLY lazy so I decided to give that a go and save the 'true' version for another day.

Banana Tart Tatin
Makes 2 (using 10cm ramekins)

  • 2 tbsp butter
  • 2 tbsp brown suggar
  • 2 tsp cinnamon
  • 2 small bananas, thickly sliced
  • 1 sheet of puff pastry cut into 10cm circles

1. Preheat your oven to 210 degrees Celsius. In each ramekin, plop 1 tbsp of butter, 1 tbsp brown sugar and 1 tsp of cinnamon in the bottom.
2. Layer a banana in each ramekin on top of the sugar and butter.3. Place a puff pastry circle ontop of each banana layer and tuck the sides in gently.4. Bake for 15-20min or so in the middle rack of the oven until the pastry is golden and puffed up.5. Remove the ramekins from the oven and place them on a cooling rack to rest for 10min.
6. Gently run a knife around the circumference of the pastry to loosen it from the ramekin. Turn the tart upside down onto a plate.
7. Serve with some whipped cream, sour cream, vanilla ice-cream or (a slightly healthier option, like what we did) vanilla Greek yogurt.

This is one of the easiest desserts I've ever made. It literally took 5min to prepare and 15min in the oven. I was worried the tarts wouldn't turn out onto a plate but there wasn't a problem there at all. The banana tart tatins are absolutely delicious! Crisp puff pastry, caramelized and soft banana mmm... I'm curious to try the apple version and see if it's any better.

Close-up of inside of banana tart tatin

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