CARAMEL BANANA TARTE TATIN
5 tablespoons butter
1/3 cup brown sugar, firmly packed
1 tablespoon whipping cream
3 bananas, sliced lengthwise
1 sheet frozen puff pastry (half a 17 1/4-ounce package), thawed
Whipped cream or vanilla ice cream (optional, for serving)
Preheat oven to 400 degrees F.
Place the butter, sugar and cream in a 9-inch skillet. Stir the mixture over medium heat until the sugar has melted and the caramel is simmering. Watch carefully and do not allow to burn. Remove from the heat and add the bananas, cut side down, to fit over the base of the pan.
Cut out a rough circle of pastry to fit on top of the bananas. Arrange the pastry on the bananas.
Bake for 20 to 25 minutes or until the pastry is puffed and golden. Let the tart stand for 5 minutes before inverting onto a serving plate.
Serve with freshly whipped cream or vanilla ice cream.
Makes 4 servings
Adapted from source: The Instant Cook by Donna Hay
5 tablespoons butter
1/3 cup brown sugar, firmly packed
1 tablespoon whipping cream
3 bananas, sliced lengthwise
1 sheet frozen puff pastry (half a 17 1/4-ounce package), thawed
Whipped cream or vanilla ice cream (optional, for serving)
Preheat oven to 400 degrees F.
Place the butter, sugar and cream in a 9-inch skillet. Stir the mixture over medium heat until the sugar has melted and the caramel is simmering. Watch carefully and do not allow to burn. Remove from the heat and add the bananas, cut side down, to fit over the base of the pan.
Cut out a rough circle of pastry to fit on top of the bananas. Arrange the pastry on the bananas.
Bake for 20 to 25 minutes or until the pastry is puffed and golden. Let the tart stand for 5 minutes before inverting onto a serving plate.
Serve with freshly whipped cream or vanilla ice cream.
Makes 4 servings
Adapted from source: The Instant Cook by Donna Hay
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