Simple Banana Tarte Tatin Recipes

BANANA TARTE TATIN

Steps:

• Preheat your oven to 180°C/350°F/gas 4.
• Cut your butter into cubes and put into a sturdy deep-sided baking tray (roughly 19cm x 30cm). Place the tray on a low heat, let the butter melt, then add the sugar and stir constantly until completely combined. Continue to cook for about 5 minutes, or until the sugar has all dissolved and the mixture is golden and caramelized.
• By the time this happens, the mixture will be roasting hot so be very careful and whatever you do, DON'T be tempted to put your fingers in the mixture as you'll give yourself a nasty burn.
• Meanwhile, peel the bananas, halve them lengthways, and lay them carefully on top of the golden caramel. Remove from the heat, then sprinkle over the cinnamon and finely grate over the zest of half your orange.
• Dust a clean work surface and rolling pin with flour. Rather than putting your pastry down flat and rolling it out, place it on its side and roll it from there, as this will give you a lighter, crisper texture. Roll it out until you have a rectangle shape about the same size as your tray and about 0.5cm thick.
• Drape your pastry over your rolling pin and carefully lay it on the baking tray, gently tucking it around the bananas to make sure they're well covered with no gaps.
• Using a knife or fork, prick the pastry a few times. Place the tray at the top of the preheated oven for 25 to 30 minutes, or until baked golden.
• When your tarte Tatin is ready, you must turn it out at once or it will end up sticking to the baking tray. Again, you want to be very careful and make sure you don't burn yourself on that hot caramel mixture. To turn the tarte out, cover your hand with a folded tea towel, carefully hold the tray with a serving plate or board on top and gently turn it over.
• Using the tip of a knife, pull a corner of the pastry up to check if it's all cooked underneath (if not, pop it back into the oven for another couple of minutes), then ease the whole thing out of the tray.
• If using crème fraîche, put it into a bowl, grate over the rest of your orange zest and stir well. If using vanilla ice cream, sprinkle a few tablespoons of desiccated coconut on a plate and quickly roll a scoop of ice cream in it until coated.
• Serve your tarte tatin with a dollop of crème fraîche or coated ice cream and eat immediately!

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.

HOW TO MAKE BANANA TARTE TATIN

Steps:

• Gather the ingredients.
• 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.
• Set to the side while you make the cake.
• Gather the ingredients.
• Preheat the oven to 425 F.
• 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 in the preheated oven for 22 to 25 minutes, until the pastry turns golden brown.
• Cool the tarte tatin in the skillet for 30 minutes.
• Then invert it onto a serving platter.
• Serve and enjoy.

BANANA PUDDING TART

Steps:

• Make the crust: Preheat the oven to 350˚ F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely.
• Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally.
• Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours.
• Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.
• Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.

BANANA TARTE TATIN

Steps:

• For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze.
• For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready.
• Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel.
• Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly.
• Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25-30 minutes.
• Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream.

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:

• 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.

SIMPLE BANANA TARTE TATIN

Steps:

• Preheat the oven to fan 200C/ conventional 220C/gas 7. Melt the butter in a deep, heavy-based, 20cm frying pan (one that goes in the oven). Stir in the sugar and cook over a medium heat for about 5 minutes until the butter and sugar turn into a golden caramel. Take the caramel off the heat and leave to get cool, but not firm.
• Meanwhile, unroll the puff pastry onto a floured surface and cut into a 24cm disc.
• Halve the bananas lengthways. Arrange in the caramel, un-cut side down, fitting whole bananas snugly around the edge of pan, then filling in centre by cutting the bananas into smaller lengths if you need. Lay the pastry disc on top of the bananas and tuck the edges down the sides of the pan. Bake the tarte for 20-25 minutes in the oven until the pastry is golden brown. Leave to cool for about 5 minutes before turning out.
• To turn the tarte out, put an upturned, large plate on top of the pastry. Spread your hand across the plate to get a good grip. Quickly flip the pan upside down and then carefully lift it off. The caramelised bananas should now be facing up. Serve slices of the tarte with vanilla ice cream or a good dollop of crème fraîche.

BANANA TARTES TATIN

Steps:

• Preheat oven to 400°F. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 tablespoon butter. Sprinkle each evenly with 2 tablespoons sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
• Bake until pastry is golden and puffed and filling is bubbly, 20-25 minutes. Invert onto plates.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

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.