BANANA TARTE TATIN
Half of a (14- to 17-ounce) package frozen all-butter puff pastry sheets, thawed
1/2 cup sugar
2 tablespoons water
3 tablespoons unsalted butter, cut into small pieces
4 ripe bananas
Lay the puff pastry onto a sheet of parchment paper. Cut a 10-inch round of dough from the pastry, and using the tines of a fork, prick the entire surface of the round. Transfer the pastry round (on the parchment) to a baking sheet, and refrigerate until the dough is firm, about 20 minutes.
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.
In an 8-inch ovenproof skillet, preferably cast iron, combine the sugar and 2 tablespoons water. Cook over high heat (do not stir) until the sugar turns to a deep golden caramel, about 7 minutes. Remove from the heat and whisk in the butter.
Cut the bananas on the diagonal into 2-inch-thick pieces. Arrange the pieces, cut side down and snugly together, in a single layer over the caramel. Cover with the puff pastry round.
Place the skillet on top of the foil-lined baking sheet and bake, rotating the sheet halfway through, until the puff pastry is deep golden brown, about 50 minutes. Transfer the skillet to a wire rack and let the tart cool completely so that the fruit absorbs the caramel.
TO SERVE:
Rewarm in a 350 degree oven for 10 minutes, and invert the tart onto a serving plate. To keep the pastry crisp, do not invert the tart until just before serving.
The tart is best eaten the day it is baked.
Makes 6 servings (one 8-inch tart)
Source: The Craft of Baking by Karen DeMasco and Mindy Fox
Half of a (14- to 17-ounce) package frozen all-butter puff pastry sheets, thawed
1/2 cup sugar
2 tablespoons water
3 tablespoons unsalted butter, cut into small pieces
4 ripe bananas
Lay the puff pastry onto a sheet of parchment paper. Cut a 10-inch round of dough from the pastry, and using the tines of a fork, prick the entire surface of the round. Transfer the pastry round (on the parchment) to a baking sheet, and refrigerate until the dough is firm, about 20 minutes.
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.
In an 8-inch ovenproof skillet, preferably cast iron, combine the sugar and 2 tablespoons water. Cook over high heat (do not stir) until the sugar turns to a deep golden caramel, about 7 minutes. Remove from the heat and whisk in the butter.
Cut the bananas on the diagonal into 2-inch-thick pieces. Arrange the pieces, cut side down and snugly together, in a single layer over the caramel. Cover with the puff pastry round.
Place the skillet on top of the foil-lined baking sheet and bake, rotating the sheet halfway through, until the puff pastry is deep golden brown, about 50 minutes. Transfer the skillet to a wire rack and let the tart cool completely so that the fruit absorbs the caramel.
TO SERVE:
Rewarm in a 350 degree oven for 10 minutes, and invert the tart onto a serving plate. To keep the pastry crisp, do not invert the tart until just before serving.
The tart is best eaten the day it is baked.
Makes 6 servings (one 8-inch tart)
Source: The Craft of Baking by Karen DeMasco and Mindy Fox
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