Banana Tarte Tatin - it is a very interesting dessert. Some may find it resemblance to a pie-shifter, which is familiar to many housewives. But in this case everything is much more interesting. Firstly, due to a combination of caramel and ripe bananas, and secondly, because of the puff pastry, which is characterized by its aerial structure.
Ingredients for Banana Tarte Tatin:
- bananas 3-4 pieces (large)
- The dough puff 250 grams
- orange Zest 1 tsp
- brown sugar 50 grams
- sugar, powdered 100g
- Cinnamon 1/2 tsp
- Butter 60 grams
Form for baking, table spoon, spatula, kitchen knife, cutting board, hot tack, rolling pin, fork.
Cooking Banana Tarte Tatin:
Step 1: Prepare the dough.
Preset dough thawed at room temperature. Then gently roll it with a rolling pin to test the size of the reservoir just fit into your baking dish. If baking dish round, and then the dough should be round as well, but a hair's breadth cut is not necessary, you can always fold the edges to the reservoir went well.
Step 2: Prepare the bananas.
Banana peel and divide each lengthwise into halves or thirds. If the fruit is broken, do not worry, the main thing then place them on a baking beautifully.
Step 3: prepare the caramel.
Preheat oven to 180 ° Celsius. Cut the butter into cubes and place it in a baking dish, and after melt, sending in the oven for 5-10 minutes.
Add to the butter sugar and brown sugar, and then re-send it all in the oven and, stirring occasionally, cook until caramel color.
Place the caramel into the prepared slices of bananas. Sprinkle them with cinnamon and orange peel, and then immediately proceed to the next step.
Attention: regards caramel, do not experiment, it is necessary that amount of sugar and butter, so all the ingredients you need to be sure to weigh, not recruit on the eye.
Step 4: bake banana Tarte Tatin.
Cover the bananas in caramel on top of the dough, tucking him like a blanket around the edges. Pinned in several places with a fork, then bake to submit for 25-30 minutes at a temperature 180 °.
When the dough becomes golden brown, Banana Tarte Tatin is ready. Remove it from the oven and carefully invert on a plate. After that will be the most difficult thing: wait until the cake has cooled. With these scents so sweet and appearance, it is almost impossible task.
Attention: Working with caramel be very careful, especially turning the finished cake, because it is very hot, even one drop can burn you.
Step 5: Post Banana Tarte Tatin.
Banana Tarte Tatin served cold, after caramel hardens and becomes crisp. Cut the pie into portions pieces and placed on a plate with a scoop of ice cream. It turns out very tasty dessert, which is good at any time of year, cold or hot tea.
Tips to the recipe:
- Can be used as yeast and bezdrozhevoe puff pastry, tasty obtained in any case.
- Bananas should be ripe but firm.
- If you do not have powdered sugar, then you can just grind regular sugar in a blender or coffee grinder.
- Instead of powdered sugar can take a natural sweetener and grind it to a powder state.