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Archive for February 25th, 2011

There is some confusion over the origins of the Tarte Tatin with the suggestion that it probably resulted from a kitchen error: it sounds as if the cook was trying to cover up the mistake with a pastry lid and instead created a classic!   Until recently I had thought it was complicated, putting me off trying out the recipe.  Perhaps it was the French style name, which added a certain mystique!  In truth, however, Tarte Tatin is simply an upside down pie containing caramelised fruit which is not at all difficult to make – at least not this version.  Tarte Tatin is commonly made with firm dessert apples, which hold their shape and so are preferable to using cooking apples.  However this version caught my eye, even though I was a Tarte Tatin novice (to be honest, I had some ripe bananas which needed using, which helped make up my mind).  Tarte Tatin seems a very versatile dish as it can be made with a variety of fruits: pears, peaches or pineapple are suggestions I have read but I think plums or apricots would be good too. (I ate a pineapple and coconut version on holiday last year.)  A savoury version using tomatoes or onions is also possible.   Now I realise how straightforward it is to make, especially using shop bought ready made Puff Pastry, I really must have a go at the apple version.  Watch this space and I will eventually add a link! 

This recipe came from the ASDA supermarket free instore magazine from Jan 2010, originally called Banana Toffee Tart but renamed by me.  I reduced the quantity of fat and sugar from 75g to just 30g of each as I felt that there was rather too much liquid and it was over oily.  I first served this Tarte Tatin at a family midweek birthday supper and was surprised how quickly it was made.  I think it would be good made as individual tarts, perhaps in crumpet, muffin or egg poaching rings set in a larger frying pan.  Serve this dessert with custard, cream or ice cream, but my personal opinion is that soured cream or crème fraîche would be better to counter the sweetness – this is a very sweet dessert!

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Butterscotch Banana Tarte Tatin
(Serves 4)

30g Butter
30g soft light brown sugar
8 medium Bananas, just ripe
375g ready rolled puff pastry
½tsp ground nutmeg

1.  Preheat the oven to 180oC Fan/200oC/400oF/Gas 6.  If you have a suitably sized frying pan with a handle that will stand the heat of the oven this can be made in one pan.

2.  On a floured surface, roll out the pastry into a round shape just a little larger than the pan or tin.

3.  To make the butterscotch sauce, melt the butter and sugar together in a pan (or the frying pan).  Simmer for 2-3 minutes until they are well dissolved, hot and bubbling.  If using the frying pan then remove half of the butterscotch mixture and set aside otherwise pour half of the butterscotch mixture into the base of a 25cm shallow round tin (without a removable base). 

4.  Lay the bananas evenly in the pan or tin in a single layer.  This can either be done leaving the bananas whole or cutting them into chunks of even thickness.  Pour over the remainder of the butterscotch mixture.

5.  Lay the pastry over the bananas in the pan and lightly tuck in the edges around the edge.  Make 2 or 3 small slashes in the pastry.

6.  Bake in the oven for about 20-25 minutes until the pastry is golden and crisped.

6.  Remove the tin or pan from the oven.  Leave to stand for 3-4 minutes before carefully inverting onto a plate so that the banana faces upwards.

7.  Sprinkle the tart generously with nutmeg. 

8.  Serve immediately with crème fraîche, soured cream, cream, custard or ice cream.

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