Wednesday, May 4, 2011

Banana Tarte Tatin

I made the traditional apple tarte tatin several times already, but this version with bananas is my new favorite. If you like fried or baked bananas, you will love this one. Caramel and bananas just go so well together. I have never tried mini-bananas before, and I don't think they tasted much different from regular ones. But their size was perfect for this arrangement.

The tart is best eaten warm with a scoop of vanilla ice-cream.

Banana Tarte Tatin

200 g puff pastry (homemade or a good quality all-butter puff pastry store bought)
flour to roll out the dough
8-9 mini bananas
50 g sugar
20 g butter
pinch of salt (preferable fleur de sel)

vanilla ice-cream to serve

Preheat the oven to 220°C (425°F). Roll out the puff pastry on your floured work surface to a round circle a little bigger than your ovenproof skillet.

Peel the bananas and cut lengthwise.  Caramelize the sugar in your skillet until it reaches a light golden brown. Stir in the salt and butter and take of the heat.

Put the bananas cut-side down in the skillet making a circle and put the skillet back on medium-low heat for about 2 minutes.

Position your round puff pastry on top of the bananas and put in the oven. Bake for about 15-18 minutes. Immediately after baking flip it upside-down on the serving plate.

Serve warm with some vanilla ice-cream.

Enjoy and Guten Appetit!
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