The Caramel Banana Tart Recipe Not one for purists, but this tropical take on a tarte Tatin is so delicious and easy to prepare, no one will mind and the flavors are particularly appealing to kids.
8in (20cm) tart dish (not loose-bottomed)
5 tbsp butter
2⁄3 cup corn syrup
4 medium bananas, peeled and sliced
1⁄2in (1cm) thick
7oz (200g) puff pastry, store-bought or see
Palmiers, page 178
all-purpose flour, to dust
vanilla ice cream or crème fraîche,
to serve (optional)
1 Preheat the oven to 400°F (200°C).
2 Heat the butter and syrup in a small pan until the butter has melted and the mixture is smooth, then allow to boil for 1 minute. Pour into the tart dish.
3 Arrange the banana slices on top of the syrup mixture; this will be the top of the dessert when it’s turned out. Place the dish on a baking sheet and bake for 10 minutes.
4 Meanwhile, on a lightly floured surface, roll the pastry out into a round about 9in (23cm) in diameter.
5 It should be about 1⁄4in (5mm) thick. Trim off any excess, if necessary. Carefully remove the tart dish from the oven and place the pastry circle on top of the caramelized banana mix.
6 Use the handle of a small knife to tuck the edge of the pastry down into the dish, being very careful of the hot caramel.
7 Return the tart to the oven and bake for another 20–25 minutes, or until the pastry is golden brown.
8 Leave to stand for 5–10 minutes, then place a serving plate on top and turn the tart upside-down. Serve with vanilla ice cream.
|Caramel Banana Tart|