You’ve got a few over-ripe bananas but you’re fed up of banana bread… I have a solution for you: Banana Tarte Tatin.
All you need it to make a 2 mins pastry crust in your food processor or by hand, cut 3 bananas, caramelise them in sugar and butter in a frying pan that goes in the oven or a cast iron pot (Dutch oven, or Cocotte such as Le Creuset, Chasseur or Staub), then cover it all with the crust and bake until golden. It’s easy and bloody delicious.
I made a very simple, no egg, coconut and ginger ice-cream to go with it. Find the recipe HERE.
I bought this cast iron pot at Aldi’s… I know… incredible… It was about 20 dollars, and I thought: blow it, it’s the price of a cheap brunch after all. If it is bad, I can throw it in the bin (bad mentality I know). And it ended up fantastic! It washes extremely well, it cook marvellously well. It’s the best bargain ever.
You don’t use the lid for this recipe. All you need is 3 big bananas or 4 smaller ones, sugar and butter plus the usual pastry crust ingredients: butter, flour and water. Nothing fancy here… except if you’re obsessed by putting alcohol in every single dish you make, like me, add a dash of dark rum.
Bananas can be ripe or not, but not black.
Start the recipe by making the pastry crust so that it can rest in the cool of the fridge while you’re doing the rest. It will be easier to spread later.
Melt 40g of sugar and 40g of unsalted butter on the stove, in your cast iron pot. It works a dream with my induction top.
So there you go, you cut the bananas in little logs, about 4 to 5 cm thick, cut facing up. Add the same of sugar and butter as before, over the bananas,
Add a dash of rum if you like. It’s totally optional.
While you wait for the bananas to caramelise, spread the dough and use a plate a bit bigger than your cast iron pot or frying pan and cut a round but 2 to 3 cm wider.
Tuck it in :) pierce a few holes with a knife.
Bake until the crust is nice and golden. Here is your Banana tarte tatin upside down tart.
With a silicon spatula go around the sides to “unstick” the sides.
Turn the pot upside down on the serving plate.
Make sure you have nice and protective oven mitts as the pot is VERY heavy and VERY hot…
Don’t fret, the black bit is soooo edible :) It looks a bit dark but it was really delicious.
You can eat Banana tarte tatin by itself, just like this, or with cream whipped or not, with ice-cream such as vanilla, coconut and ginger, lime sorbet, etc. Chocolate goes so well with it. I suggest you try a second batch with chocolate chips, it’s to die for.
- 125g diced butter
- 250g flour
- 80g cold water
- 80g butter (40g underneath the bananas, 40g over)
- 80g sugar (40g underneath the bananas, 40g over)
- 3 bananas
- a dash of rum
- Start with the pastry. Put all ingredients in a food processor, stand mixer or thermo-machine or even in a bowl. Launch the pastry program or mix all ingredients (no heat required) into a ball. It usually takes 2 mins. Wrap it in plastic wrap and put it in the fridge for at least 30 mins.
- In a cast iron pot melt 40g of sugar and 40g of unsalted butter on the stove. It works with induction. You can use a frying pan that goes in the oven.
- Cut the bananas in little logs, about 4 to 5 cm thick. Place in pot, cut facing up. Add 40g of sugar and 40g butter as before, over the bananas.
- Add a dash of rum if you like.(optional).
- Pre-heat oven at 170°C.
- While you wait for the bananas to caramelise, spread the dough and use a plate a bit bigger than your cast iron pot or frying pan and cut a round but 2 to 3 cm wider.
- Check the bananas by turning one with a wooden spoon. It needs to be golden.
- Place the circle of pastry over the bananas
- Tuck the pastry in. Pierce a few holes with a knife.
- Bake until the crust is nice and golden.
- With a silicon spatula go around the sides to "unstick" the sides.
- Turn the pot upside down on the serving plate. (Make sure you have nice and protective oven mitts as the pot is VERY heavy and VERY hot...)
- Serve warm but not too hot.