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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
Makes one 11" tarte tatin
grams homemade or store-bought puff pastry
grams (2 tablespoons) salted butter
teaspoon vanilla powder or extract
grams (scant ⅔ cup) brown sugar
juice of 1 lemon
bananas, cut in half lengthwise
crème fraîche or unsweetened whipped cream, for serving
- Preheat oven to 375°.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains