Tarte Tatin is the name of a French, inverted tart, in which the fruit, usually apples are caramelized with butter and sugar before the tart is baked.
The Tarte Tatin with bananas, today's proposition, is a very fragrant, and delicious caramelized tart, with crisp pastry and the aromas of cinnamon and orange to emerge strongly in every juicy bite.
Simple ingredients, pleasant and easy preparation for a treat with a unique taste.
Try it!
The Tarte Tatin with bananas, today's proposition, is a very fragrant, and delicious caramelized tart, with crisp pastry and the aromas of cinnamon and orange to emerge strongly in every juicy bite.
Simple ingredients, pleasant and easy preparation for a treat with a unique taste.
Try it!
| work: 15′ | time: 40′ | easy: |
Ingredients (6 servings)
|
Place the butter and sugar in an ovenproof tart form ∅20cm/ 7.9", over low heat to melt and become caramel. Caution, make sure that the tart form can be placed on kitchen hotplates. Otherwise use the oven grill. |
 Add the zest and cinnamon. stir gently… |
…let it caramelize and get a nice caramel color. Remove from the heat and allow to cool slightly. |
Peel the bananas and cut them in half, lengthwise… |
 …and place them in a circle with the back downward at the base of tart form… |
…until full. If necessary, cut the bananas into smaller pieces to fit. Pour the orange juice and some cinnamon. |
Cover with the puff pastry pushing it to get under and around the edges of the tart. With a knife, pierce the pastry in several places. |
 Put in a preheated oven at 180°C/ 350°F/ Gas 4 for 20'-25' or the pastry is cooked and golden. Remove the tart from the oven, let cool slightly on a wire rack. Carefully roll over on a serving platter. The cooked bananas will come up and the liquid caramel will flow sideways. |
Cut into pieces and enjoy plain or with a ball of ice, bathed in tart caramel.
