Banana Tarte Tatin
On rainy days like today, I prefer to stay in PJ's all day and bake lots of things for no particular reason. Luckily, this rainy day fell on a Sunday so I could do just that.
I baked some honey oat sandwich bread because I'm getting tired of finding the right kind of sandwich bread in stores (any bread that doesn't have high fructose corn syrup or sugar in the first 4 ingredients). Then I made some buttermilk biscuits to enjoy with our lobster dinner that we'll be having tonight (yesssss!).
In the middle of my "lazy Sunday" AKA baking frenzy, I spied my lone overly ripe banana sitting on the dining table. I used to love eating a banana when I was a kid but I can't seem to do that anymore. I don't even buy them anymore unless I'm intending to make bread (which is what I did with the first two bananas). Banana walnut bread brings me back to my childhood instantly but that's for another day.
A tarte tatin has been on my list of things to make for SO long. You can make it with pretty much any fruit that you'd like to eat cooked, and apples seem to be a favorite among most bloggers, but I opted for a banana instead.
A tarte tatin sounds fancy and elegant, but it's really one of the easiest desserts you will ever make. Let me repeat, easiest dessert you will ever make. Look at how short the recipe is! I had many recipes for a banana tarte tatin bookmarked but in the end, just free-styled it myself. It turned out delicious, although I'm not sure I'd eat it just by itself--I think it needs a big 'ole scoop of ice cream to complete it. The combination is heavenly; I'm just glad I didn't have any salty caramel sauce on hand because I probably would have finished the entire thing.
This recipe is open to many variations, and feel free to do it in a larger pan with more bananas. This is just the lazy girl's version--ready in 30 minutes to accompany you on your tv or movie marathon on a lazy Sunday.
Banana Tarte Tatin
Adapted from here
Makes 1 6-inch tart
1 large ripe banana (or two small/medium ones) sliced
2 tablespoons brown sugar
Splash of dark rum
1 tsp vanilla extract
sprinkling of cinnamon
6 inch puff pastry sheet (store-bought)
2 tsp granulated sugar (optional)
Ice cream of your choice, I used chocolate chip(optional)
Preheat the oven to 400 degrees F.
Put the sliced bananas to a bowl, and toss with the brown sugar, rum, vanilla, and cinnamon.
Butter the bottom of a 6-inch cake or pie pan very well.
Arrange the banana slices on the bottom of the pan, covering the entire area.
Pour the rest of the "sauce" in the bowl of bananas on top of the bananas in the pan.
Cut out a 6 inch puff pastry sheet and place it directly on top of the bananas, pressing down so it's touching the bananas and fold in the edges if there are any.
Bake for 20-25 minutes or until the pastry looks golden on top. Use a butter knife to wedge around the edge of the pan and then invert onto a plate.
Serve with ice cream or some (salty) caramel sauce.
Sprinkle the 2 tsp granulated sugar on top of the bananas and torch it, caramelizing the bananas--let cool for a minute or so and then eat immediately.