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Makes
one 11" tarte tatin
Author Notes
You can tarte tatin anything — pears, cherry tomatoes, or even duck magret! This recipe, adapted from Laurent Mariotte, gives the tatin treatment to bananas, beautifully caramelized atop a flaky puffed pastry. Do like the French and top your tatin with crème fraîche — its tartness perfectly balances the rich caramel. —Olivia Noel
Ingredients
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200 grams
homemade or store-bought puff pastry
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30 grams
(2 tablespoons) salted butter
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1/4 teaspoon
vanilla powder or extract
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140 grams
(scant ⅔ cup) brown sugar
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juice of 1 lemon
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5
bananas, cut in half lengthwise
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crème fraîche or unsweetened whipped cream, for serving
Directions
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Preheat oven to 375°.
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Generously butter an 11" pie tin and sprinkle with vanilla.
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Add brown sugar to tin in an even layer and drizzle lemon juice evenly over the top. Place halved bananas on top of the sugar.
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On a lightly floured surface, roll puff pastry into a circle slightly wider than your pie tin. Place rolled pastry over the bananas and tuck any extra dough between the bananas and the edge of the tin.
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Bake tatin in a preheated oven for 25-35 minutes, or until the puff pastry is golden brown and the caramel is bubbling. Remove from oven and let cool 10 minutes.
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Place a dish wider than your tin over the tatin. In a swift motion, turn the tatin out onto the dish and drizzle with any remaining caramel. You may want to do this over the sink in case any caramel splashes out!
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Serve tatin warm and topped with a scoop of crème fraîche or unsweetened whipped cream.
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