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Caramelized Banana Tarte Tatin

Caramelized Banana Tarte Tatin

You will definitely go bananas for Chef Gemma Stafford's sweet and decadent dessert.
INGREDIENTS:
  • 1 Foolproof Puff Pastry or 1 sheet store-bought puff pastry
  • 6 tablespoons butter, softened
  • 2/3 cup light brown sugar
  • 4 or 5 medium bananas, peeled and sliced one inch thick
  • OPTION: Vanilla ice cream for serving
FOOLPROOF PUFF PASTRY INGREDIENTS:
  • 10 tablespoons (115 milliliters) water, chilled
  • 1 tablespoon fresh lemon juice
  • 2 ⅓ cups (325 grams) all-purpose flour
  • ⅛ teaspoon salt
  • 14 tablespoons (1 ¾ sticks/ 200 grams) butter, frozen for at least 2 hours


MAKES 6 SERVINGS


INSTRUCTIONS:


1. Preheat the oven to 400 degrees F (200 degrees C)


2. On a floured surface, roll out the puff pastry to about ¼ inch thick. With a knife, cut out a 10-inch circle of pastry. Transfer the pastry to a cookie sheet, cover, and refrigerate until needed.


3. Place a 10-inch skillet over medium heat and add the butter and brown sugar. Cook, stirring until the sugar has melted. Place the bananas around the skillet, cut side down. Pack them in tight for the prettiest presentation. Let the bananas cook, undisturbed, for 1 to 2 minutes.


4. Top the bananas with the circle of puff pastry. With a knife, pierce some holes in the pastry to allow steam to escape.


5. Bake for 20 to 25 minutes, until the pastry is golden brown, and the filling is bubbling. Transfer the skillet to a wire rack to cool for 5 minutes.


6. While the tarte tatin is still warm (don’t let it cool too much, or the caramel will set in and it will be difficult to turn out), carefully cover the top of the skillet with a serving platter. Holding them together, invert the pan and the platter to turn your tarte tatin out onto the platter.


7. Serve warm, with a big scoop of vanilla ice cream. Store leftovers in the fridge, covered up for 1 day.


FOOLPROOF PUFF PASTRY DIRECTIONS:


1. In a measuring cup, mix together the water and lemon juice; set aside.


2. In a large bowl, mix together the flour and salt.


3. On the large holes of a box grater, grate the frozen butter directly into the flour. Mix the butter through the flour until combined.


4. Add the liquid, using your hand to bring the dough together until it forms a ball (you may not need all the liquid—hold some back just in case you don’t need it all).  If the dough is too wet, it will not be flaky.


5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days, or freeze for up to 4 weeks.


NOTE: Frozen butter is my secret ingredient. The colder the butter, the flakier the pastry.


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