Banana Tarte Tatin
recipe
Banana Tarte Tatin
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Serve iVillager Maygirl's tarte tatin with top quality ice-cream and a sticky dessert wine
Ingredients
- 1 sheet 25cm x 25cm ready-rolled puff pastry
- 4–5 bananas
- water
- 150g caster sugar
- 75g butter
- handful of unsalted pistachio nuts, coarsely chopped (optional)
Preparation:
15
Cook Time:
20
Total Time:
35min
Directions
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- Preheat the oven to //gas mark Slice the bananas across the diagonal, sprinkle over g of the sugar and toss. Set aside.
- Place remaining sugar in a medium-sized saucepan and add enough water to just cover it. Heat on medium until the sugar is dark golden and bubbling. Remove from the heat and add the butter.
- Pour this caramel into a round cm flameproof dish and add the bananas, pressing them down into the caramel (watch your fingers!).
- Using a knife, stab holes all over the pastry. Sit the dish on top of the pastry and cut out a piece about m wider than the dish. Lay it on top of the bananas, tucking in the excess pastry.
- Cook for minutes until the pastry is puffed and golden. Place a dish over the tart and carefully invert. Sprinkle with the pistachios and serve.
Source: Maygirl
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