Best 6 Banana Tartes Tatin Recipes

BANANA TARTE TATIN

Steps:

• Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
• Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
• Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
• Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.

BANANA TARTE TATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
• Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
• Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
• Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.

BANANA MAPLE TART TATIN

Steps:

• On a floured surface, roll the pastry out a bit to even out the any folds and make it a touch thinner. Cut a 10-inch circle of dough from it, prick it, and keep it chilled.
• Preheat oven to 425 degrees F.
• Place a heavy 9 or 10-inch metal cake pan on the stove on a large burner and turn the heat onto medium. Add the butter and warm to melt it. Add the maple syrup and vanilla bean and bring to a boil stirring a bit. Remove the vanilla bean. Take the pan off the heat and place the banana slices in the pan decoratively in concentric circles to cover the whole bottom of the pan. Place the pastry over the bananas to cover them, tucking the pastry down along the inside of the pan. Later, during baking, the pastry will shrink to fit the pan.
• Bake for 20 to 25 minutes until the pastry is golden brown. Let cool in the pan 30 minutes then warm the bottom of the pan on the stove for a minute and turn the tart out onto a serving platter.

BANANA WALNUT TARTE TATIN

Steps:

• Preheat oven to 375 degrees. Place a 10-inch skillet over medium heat until hot. Add the chopped walnuts and cook, stirring constantly until nuts are toasted, about 2 minutes. Remove from pan and set aside.
• Place the butter in the skillet and heat until melted. Add the brown sugar and stir until smooth. Remove from heat. Peel the bananas. Cut them in half lengthwise and then crosswise. Arrange the banana pieces in the skillet in concentric circles, rounded side down, so that the curve of the banana fits into the curve of the pan. Make layers as necessary.
• Place the pan back on the heat and cook for 5 minutes. Roll the dough and cover the bananas according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
• Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with coffee rum whipped cream (see recipe) or vanilla ice cream if desired.

BANANA TARTE TATIN

Steps:

• To make the tart: Combine the sugar and water in a 10-inch ovenproof sauté pan over medium heat; it should look like wet sand. Cook without stirring until the sugar melts and begins to caramelize into a syrup, about 3 minutes. Once the sugar starts to liquefy, stir with a wooden spoon so it doesn't burn. Continue to cook until the sugar begins to boil and takes on a medium amber color, about 2 minutes more. Remove from the heat and carefully add the butter, stirring to melt. Set the pan aside so the caramel firms up slightly.
• Preheat the oven to 475°F
• Peel and slice the bananas crosswise into coins. Lay the puff pastry sheet on a lightly floured surface and roll it out slightly so it covers the pan, set a dinner plate on top of the pastry and cut around the outside rim to make a 10-inch circle.
• Place the banana slices over the caramel in tight, concentric circles to cover the entire bottom of the pan. Cover the bananas with the disk of puff pastry and make 3 slits in the top to let the steam escape. Using a pastry brush, coat the top with egg wash. Transfer to the oven and bake until the pastry is puffed and golden and the filling is bubbly, about 30 minutes.
• Remove from the oven and let the tart rest for 1 minute to settle. The pastry should have shrunken slightly and pulled away from the sides of the pan. Run a knife around the inside rim of the pan to make sure the tart will come out easily. Set a serving plate on top of the pan and quickly flip it over to invert the tart.
• To Server: Cut the Banana Tarte Tatin into wedges. Top each serving with a drizzle of the reserved Maple Crème Anglaise and a scoop of Maple Sugar Ice Cream.

BANANA TARTE TATIN

Steps:

• Rum sauce:.
• In a saucepan, bring the sugar, cream, and butter to a boil.
• Reduce heat and simmer gently for 5 minutes.
• Remove from the heat and stir in the rum.
• Tarte:.
• Preheat the oven to 425 degrees.
• Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
• Melt the butter in a 10-inch ovenproof skillet.
• Add the rum sauce and bring to a simmer.
• Remove from heat and arrange the banana slices in a single layer in the hot rum sauce.
• Drape the pastry over the bananas, fitting the overhang up the sides of the skillet.
• Bake for in the preheated oven 22-25 minutes, until the pastry turns golden brown.
• Cool the tarte tatin in the skillet for 30 minutes before inverting it onto a serving platter.