OMG! Wow! This dessert is so rich and delicious. I couldn't stop myself from getting a second slice. This dish can be made pretty quick and is very tasty. It makes a great dish to bring to friends or family. You can substitute out the bananas for another fruit like apples or pineapple.
Butterscotch Banana Tarte Tatin
Serving Size: 1 Tarte
Total Time: 50 minutes
Source: Recipe adapted by SmittenKitchen Cookbook
1 sheet frozen puff pastry dough, thawed in the refrigerator for 1 day
3 tablespoons unsalted butter
1/2 cup packed dark-brown sugar
1/2 teaspoon sea salt flakes
5 large ripe bananas, peeled, halved lengthwise
1 teaspoon vanilla extract
2 tbsp bourbon or Scotch (optional)
Recommended additions: 1/8 teaspoon cinnamon or nutmeg
Vanilla ice cream, for serving
Step 1: Preheat your oven to 400 degrees. Set aside a 9-10 inch deep dish skillet. Roll out your puff pastry on a floured surface to a 9 or 10-inch circle (depending on the size of your dish), and trim if necessary. Set aside.
Step 2: Melt the butter in the skillet over medium-high heat. Stir in the sugar, salt, and cinnamon or nutmeg (if using). Cook, stirring frequently to make sure the sugar doesn’t burn, until the mixture turns medium amber, about 3 minutes.
Step 3: Arrange the bananas in the skillet, overlapping them slightly. Cook, without stirring, for 3 minutes. Drizzle the vanilla and the alcohol of your choice (if using) over the bananas, and cook until most of the liquor has evaporated and the liquid has thickened about 1-2 minutes. Make sure that most of the liquid is evaporated to ensure a solid tarte. Remove the bananas from heat. Place the pastry round on top of the bananas, and transfer it to the oven. Bake until the pastry is golden brown and puffed, about 25 minutes. Remove the tarte from the oven, and carefully invert the tart onto a serving plate and serve this with vanilla ice cream.
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