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Banana Tarte Tatin

Source of Recipe

From "To the Last Bite" by Alexis Deboschnek


Recipe Introduction

"If you're tired of using up browning bananas with *another* banana bread, try this decadent banoffee pie-inspired tarte tatin instead. In this version, I make a quick caramel, which can be made ahead or even doubled and divided for a later use, to really capture that banoffee pie flavor. Tarte tatin is best eaten straightaway while the puff pastry is crisp and flaky, so plan accordingly."

List of Ingredients

â—¦ 3 ½ tablespoons unsalted butter
â—¦ ¼ cup plus 2 tablespoons granulated sugar
â—¦ 1 tablespoon heavy cream
â—¦ Pinch of kosher salt
â—¦ 2 to 3 ripe bananas, cut into ¼-inch slices
â—¦ Flour, for dusting
â—¦ 1 sheet puff pastry, thawed


Recipe

Preheat the oven to 375° F.

Melt the butter in a medium cast iron or stainless steel pan over medium-high heat. Add the sugar and stir constantly until the caramel becomes smooth and golden brown, about 6 minutes. Some cues to keep in mind: After 3 minutes, the sugar will start to become smooth, but the butter will still be separated. After 5 minutes, the butter and sugar will combine and start to become smooth. Turn off the heat and add the heavy cream and salt and stir for about 1 minute more, or until completely smooth. Arrange the banana slices side by side, making sure they're touching but not overlapping, in the caramel until the surface is fully covered.

Lightly flour your work surface. Cut out a 10-inch circle from the puff pastry, using your pan as a stencil, with a paring knife. Reserve the scraps for a later use. Lightly flour the pastry and roll out into a 12-inch circle. Place the pastry into the pan, and with your fingers, crimp the excess pastry along the side to fit the diameter of your pan.

Bake until the pastry is puffed and golden brown, about 40 minutes.

Carefully take the pan out of the oven and place a cutting board or large plate over the pan. Quickly invert the pan onto the board or plate, using a pot holder and your fist to tap on the top of the pan to help release the tart. Lift the pan up slowly. If any banana slices stick to the caramel, transfer them back to the pastry. Let cool for 10 minutes, or until the caramel has set slightly. Serve immediately.

Serves 4 to 6