HOW TO MAKE BANANA TARTE TATIN
This banana tarte tatin recipe is a tropical taste sensation. Banana tarte tatin from Martinique. Banana tart recipe.
Provided by Rebecca Franklin
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- In a saucepan, bring the sugar, cream, and butter to a boil. Reduce heat and simmer gently for 5 minutes.
- Remove from the heat and stir in the rum.
- Set to the side while you make the cake.
- Gather the ingredients.
- Preheat the oven to 425 F.
- Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
- Melt the butter in a 10-inch ovenproof skillet.
- Add the rum sauce and bring to a simmer.
- Remove from heat and arrange the banana slices in a single layer in the hot rum sauce.
- Drape the pastry over the bananas, fitting the overhang up the sides of the skillet.
- Bake in the preheated oven for 22 to 25 minutes, until the pastry turns golden brown.
- Cool the tarte tatin in the skillet for 30 minutes.
- Then invert it onto a serving platter.
- Serve and enjoy.
Nutrition Facts : Calories 241 kcal, Carbohydrate 25 g, Cholesterol 40 mg, Fiber 1 g, Protein 1 g, SaturatedFat 9 g, Sodium 82 mg, Sugar 18 g, Fat 16 g, ServingSize 8 servings, UnsaturatedFat 0 g
CARAMELIZED BANANA WITH RUM SAUCE
Steps:
- Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
- Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
- Serve banana hot, sprinkled with nuts.
BANANA RUM SUNDAES
You can serve this mouthwatering dessert any time because it takes just minutes to make. The warm, sweet fruit and the creamy, cold ice cream create a winning combination. -Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter over medium-low heat. Stir in brown sugar and nutmeg until blended., Remove from the heat; add the bananas, raisins, rum and almonds. Cook over medium heat, stirring gently, for 3-4 minutes or until bananas are glazed and slightly softened. Serve with ice cream.
Nutrition Facts : Calories 452 calories, Fat 17g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 123mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
BANANA TARTE TATIN
Caramel, bananas and buttery pastry work beautifully in this pretty dessert, serve with an indulgent dollop of rum spiced cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
- Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
- Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
- Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.
Nutrition Facts : Calories 722 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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