Tuesday, December 8, 2009
Banana Tart Tatine
This recipe is from Jamie Oliver (with a few changes by me), and is delicious! I served it with dulce de leche ice cream.
2 oz butter
3/4 C sugar
4 large bananas
Zest of one tangerine, or half an orange
1/2 lb puff pastry
Preheat the oven to 350 degrees. In a heavy skillet, melt the butter and add the sugar, stirring until dissolved. Cook over low heat until golden and caramelized (about 5 minutes). Meanwhile, peel the bananas and slice them about an inch thick. Lay them carefully on top of the caramel (watch out- the caramel is very hot). Remove from heat and sprinkle some cinnamon and the orange zest on top. Lay the puff pastry over the top of the skillet, and carefully tuck it around the inside to make sure there are no gaps. Using a knife or fork, poke a few holes to vent the tart. Bake for 25-30 minutes, until the pastry is puffy and golden.
When the tart comes out of the oven, place a serving plate on top and carefully (wear oven mitts!) turn it over. You want to do this right away or the caramel will harden and make it much harder to remove the tart from the pan. If the pastry's not quite cooked on the bottom, stick it back in the oven for another few minutes. Otherwise, serve!