Banana "Tarte Tatin"

This is hands down the easiest Tarte Tatin on earth! Unlike apples, bananas do not need to be pre-cooked, so once your caramel is done, all you need to do is placing the bananas in your ovenproof dish and top them with your favorite pastry dough. That's it! I got this amazing idea while watching BBC Food Nadyia's time to Eat - which is by the way a great program with plenty of quick recipes for busy mommas. Nadyia makes it with store-bought puff pastry, but I cannot find any where I live, so I've made it using my basic pastry dough recipe. That said, this tart really is super sweet, so if you don't like that or the taste of cooked bananas, I'd suggest you'd rather go for a classic Apple Tarte Tatin, which still is my all-time favorite!

#Bananas_tart #Tarte_tatin #Upside-down_tart #Cheat_Tarte_Tatin

Ingredients

Tart shell

• 200g flour

• 100g cold butter

• 50 ml cold water

Filling

• 100g Brown sugar

• 75g butter

• 30g chopped hazelnuts

• 4-5 bananas, sliced in rounds

• Lemon or Raspberry sorbet (optional)

Method

1. Place butter and flour in the bowl of a standing mixer and press pulse for a couple of times until the two ingredients are combined and look like bread crumbs;

2. Then turn your mixer on and add in water slowly until your dough turns into a ball;

3. Transfer dough onto a floured surface and press it down quickly to give it the shape of a small disk. Then wrap it up in cling film and let it rest in the fridge for at least 30 minutes;

4. Spread your dough with the help of a rolling pin then transfer it onto a sheet of baking paper and let it rest in the fridge while you prepare your filling;

5. Preheat oven to 200C and have a 23cm ovenproof pan at the ready;

6. 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;

7. Remove from the heat and sprinkle on the hazelnuts, then add the bananas to the caramel;

8. Remove pastry dough from the fridge and lay it on top of the bananas, making sure you tuck it around the sides of the pan;

9. Using a fork cut some indentations on your pastry;

10. Bake at 200C for around 10 minutes then lower the temperature to 180C and keep on cooking for an additional 20/30 minutes on the middle/top rack of your oven;

11. Allow the tart to cool for a few minutes (but don’t forget about it or it will get stuck in its mold) then place a plate over the pastry and carefully turn out your tart. Beware of the hot caramel! Make sure you wear gloves when you do it;

12. Serve when still warm with a scoop of your favorite sorbet. This is optional and you can really opt for any kind of sorbet or ice-cream but I find that a tangy sorbet pairs well with this tart and balances its sweetness.