Tart with caramel and bananas. Banana tart tatin with puff pastry

If you have not yet learned how to create confectionery masterpieces, but you really want to please your loved ones with a homemade dessert, this banana tart recipe will come in handy for you. You do not have to knead the dough yourself, everything will be much easier, but the taste of the finished dessert will pleasantly surprise you. Pink pepper and cinnamon add spice and sophistication, while vanilla makes the taste of the tart mild.
from the French Tarte Tatin - pie inside out or upside down, in the original it was an apple pie from shortcrust pastry, for the preparation of which apples are caramelized in butter and sugar. As often happens, they came up with it quite by accident. According to various versions, the confectioner either forgot to put the dough on the bottom of the pie and simply covered it, or dropped the pie and collected it as best she could, however, such incidents led to the emergence of a new recipe! Modern tarts are also prepared with pears, pineapples and even various vegetables.
Banana tart is delicious both hot and cold, and even acquires a special charm and integrity when it is cold.
I always have a couple of packs of puff pastry in my freezer, just in case I need a quick dessert. I advise you to keep stocks of ready-made dough with you - it helps a lot in some situations.

Ingredients:

• bananas - 6 pieces.
• butter - 100 grams.
• sugar - 6 tbsp. spoons.
• vanilla - 2 sprigs.
• cinnamon - 0.5 tsp.
• pink pepper - 0.5 tsp.
• finished puff pastry- 1 sheet.

How to make banana tart tatin with puff pastry:

1. Defrost a package of puff pastry in advance, usually in a package of 2 sheets or 1 large one, we only need 1 sheet of dough, which is about 250 grams.

2. In the baking dish, where you will cook the tart, place cold butter, knead it on the surface of the bottom of the container.

3. Pink pepper, vanilla seeds, cinnamon rub with sugar in a mortar or in a bowl.

4. Add the spices to the butter and caramelize over low heat until the sugar dissolves and acquires a beautiful golden brown color.

5. Peel bananas, cut into identical sticks. The height of the sticks should be approximately equal to the height of your baking dish.

6. We place the banana sticks in a baking dish, put them very tightly to each other so that there are no empty spaces left.

7. Roll out the dough sheet and cut it to the size of the baking dish. We cover the bananas and carefully, without tearing the dough, fill the edges of the dough under the extreme bananas.

8. We pierce the dough in the center in several places so that when baking, excess steam comes out through the holes.

9. Put in an oven preheated to 180 degrees for 30-40 minutes.

10. We take out the finished cake, let it cool slightly, about 5 minutes.

11. Cover the tart with a plate with a diameter slightly larger than the baking dish and turn over sharply. The banana tart will easily fall behind the baking dish, and you will have beautiful caramelized bananas on a pillow of puff pastry on your plate.

If you need to cook something tasty and uncomplicated for a tea party, especially when you have a "guests on the doorstep" situation, you won't find anything better than this tart tatin! Yes, and you don’t need to look, you just need to cook it and enjoy a wonderful family tea party with a fragrant caramel-chocolate banana tart on a crispy puff pastry base!

Let's prepare all the ingredients for making a banana tart tatin. You can add not only chocolate to the filling, but also nuts, if you like them in baking. This tart is also good without chocolate.

To prepare tart tatin, it is better to use an old frying pan without a handle, which can be sent to the oven. Melt the butter in a frying pan over a fire.

Add brown sugar to the butter and let it melt and turn into caramel. This will take 1-2 minutes.

Peel bananas and cut into slices. By the way, you can cut bananas into long strips along as you like. The main thing is that the thickness of the pieces should not be less than 0.5-1 cm, otherwise, when heated, bananas can turn into mashed potatoes.

We spread the bananas in the resulting caramel in one layer.

Rub the chocolate on a fine grater.

Sprinkle bananas with chocolate. If you will be adding nuts, do so now.

From a layer of puff pastry, cut out a circle with a diameter of the pan in which you cook tart tatin.

We cover the filling with dough and, as it were, tuck the edges under the filling slightly.

Using a fork, make numerous punctures on the surface of the dough.

We send the pan with tarte-tatin to the oven preheated to 180 degrees C for 20-25 minutes.

We take out the finished banana tart from the oven. Let it stand for 5 minutes so that the caramel at the bottom cools down a bit.

Now cover the pan with a dish the same size as the tart. Very quickly turn the pan over so that the tart is on the dish.

IMPORTANT: to do this, you need to quickly and strictly horizontally turn the pan along with the plate so that the caramel does not leak out. It will be very hot and can burn you, so work carefully and quickly.

If individual banana slices move out of place when flipping, quickly adjust them with a fork until the caramel is completely frozen.

Banana tart tatin (reversible) on puff pastry is truly a heavenly delight in taste. The dough layer is thin, the filling is fragrant, juicy, tender...

This tart tatin is very good both hot and cold!

Happy tea drinking!

Step 1: prepare the dough.

Let the dough thaw in advance at room temperature. Then use a rolling pin to roll it out a little so that the dough is just the right size for your baking dish. If the baking dish is round, then the dough should be round as well, but you don’t need to cut it exactly, you can always bend the edges so that the layer fits well.

Step 2: prepare bananas.

Peel the bananas and cut each lengthwise into halves or three. If the fruits break, it's okay, the main thing is to lay them nicely on a baking sheet later.

Step 3: prepare the caramel.

Preheat oven to 180 degrees Celsius. Cut the butter into cubes and spread it inside the baking dish, and then melt it by sending it to the oven for 5-10 minutes.
Add the icing sugar and brown sugar to the butter, and then return everything to the oven and, stirring occasionally, cook until caramelized.
Place the banana slices in the finished caramel. Sprinkle them with cinnamon and orange zest, then immediately move on to the next step.
Attention: as for caramel, do not experiment, you need exactly this amount of sugar and butter, so all the ingredients must be weighed, and not typed by eye.

Step 4: Bake Banana Tarte Tatin.

Cover the caramel-covered bananas with the pastry, tucking it in like a blanket around the edges. Prick in several places with a fork, and then send to bake for 25-30 minutes at a temperature 180 degrees.


When the dough is golden brown, the banana tart tatin is ready. Remove from oven and carefully invert onto a plate. After that, the most difficult thing will remain: wait until the cake has cooled. With such flavors and such a sweet appearance, it's almost an impossible task.
Attention: When working with caramel, be very careful, especially when turning the finished cake, because it is very hot, even one drop can burn you.

Step 5: Serve Banana Tarte Tatin.

Serve the banana tart tatin cold after the caramel has hardened and is crispy. Cut the cake into serving pieces and place on a plate with a scoop of creamy ice cream. It turns out very delicious dessert, which is good at any time of the year, with cold or hot tea.
Bon appetit!

You can use both yeast and yeast-free puff pastry, in any case it turns out delicious.

Bananas should be ripe but firm.

If you do not have powdered sugar, then you can simply grind regular sugar in a blender or coffee grinder.

Instead of powdered sugar, you can take a natural sweetener and grind it to a powder state.

Tarte Tatin - the famous French pie, named after the Tatin sisters, who came up with classic recipe, thanks to a mistake, as is often the case in cooking. The classic Tatin is a pie made from apples that are fried in sugar before baking, then baked upside down with the dough. But the whole world fell in love with the pie so much that today a wide variety of recipes with different fillings has appeared. We invite you to cook Tarte Tatin with banana and caramel - one of the most successful confectionery combinations. A layer of delicious dough is crowned with tender slices of baked banana, covered with sweet melting caramel. It will be very difficult to stop at one piece!

Publication author

Lawyer by education. The main hobby is to study. It is this passion that makes you learn something new about the world of cooking, discover new products, new tastes of familiar dishes, learn from wonderful chefs, and improve your photography skills. Dreams of visiting the restaurant The Fat Duck of the famous Heston Blumenthal.
Mother of two boys, wife. Participates in several social projects.

• Recipe author: Yulia Nasibulina
• After cooking, you will receive 8
• Cooking time: 1 hour 10 minutes

Ingredients

• 100 gr butter
• 100 gr sour cream
• 2 pcs. egg
• 15 gr sugar
• 300 gr wheat flour
• 5 gr dough baking powder
• 4 things. banana
• 100 gr sugar
• 20 gr butter

Cooking method

Prepare the ingredients. Take the butter out of the refrigerator ahead of time so that it warms up to room temperature. Overripe bananas are great for making this tart. It is desirable that they are not crumpled and do not have dark spots on the pulp.

Mix all the ingredients for the dough in a mixer with a hook attachment at low speed. You can do it by hand, in which case it's best to mix the liquid ingredients first, then add the flour and baking powder.

Roll the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

To prepare the filling, it is convenient to use a heat-resistant form in which the tart will be baked (in the recipe, a form with a diameter of 24 cm was used). If there is no heat-resistant form, then you can cook caramel in a saucepan, then pour it into a baking dish. Melt the butter and sugar over medium heat, bring to a boil and cook for about 7 minutes, until the mass is light brown. It is advisable not to mix sugar and butter during caramelization, just distribute it evenly over the bottom of the mold.

Cut the bananas into large pieces, try to get the same pieces. Carefully spread the bananas over the caramel.

Turn on the oven to heat up to 180 degrees. Remove the dough from the refrigerator and roll out a circle of the same diameter as the baking dish, 1.5-2 cm thick. Put the dough on top of the filling; if the edges protrude a little, fill them inside the mold.

Bake Tatin in a preheated oven for 25-30 minutes until lightly browned. Let the finished tart cool slightly in the form, then put it on a board or wire rack. To do this, cover the form with a tart with paper and put a board (grid) on top. Turn the entire structure over carefully. Hot caramel can leak out, so it's important to be careful with your hands!

Banana Tarte Tatin ready.

Bon appetit!

Sift the flour with a slide. Add baking powder, salt, melted butter, sugar, egg and yogurt. Knead the dough until it becomes smooth and uniform. Roll it into a ball, wrap in cling film and refrigerate for 30 minutes.

For the filling, melt the butter in a large refractory pan or in a frying pan with a removable handle. Add the sugar and cook over medium heat, stirring constantly, until the butter and sugar turn into golden caramel, about 5 minutes. Remove from heat and let cool slightly.

Peel bananas carefully, being careful not to break them, and cut in half lengthwise. Lay them in a circle on the caramel, starting from the edge of the mold. As you approach the center, shorten the banana pieces to the length necessary for the correct circle.

Roll out the dough into a circle, the diameter of which should be 2.5-3 cm larger than the diameter of the pan. Cover the pan with it, tucking the edges of the circle inwards. Put in an oven preheated to 200 ° C for 25-30 minutes. Cover the finished cake with a clean towel and let stand for 5 minutes. Turn onto a platter. Serve with ice cream or whipped cream.