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
one 11" tarte tatin
homemade or store-bought puff pastry
(2 tablespoons) salted butter
vanilla powder or extract
(scant ⅔ cup) brown sugar
juice of 1 lemon
bananas, cut in half lengthwise
crème fraîche or unsweetened whipped cream, for serving
Generously butter an 11" pie tin and sprinkle with vanilla.
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.
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.
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.
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!
Serve tatin warm and topped with a scoop of crème fraîche or unsweetened whipped cream.