Banana Cranberry Tarte Tatin–Two Ways!

by cakeduchess on February 9, 2011 · 36 comments

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I think I’m overdosing on chocolate. Possibly, just maybe, I may even be overdosing on…I don’t even want to say the word: *whispering Nutella*. I can hear the gasps of disbelief and you exclaiming, “Lora, hush your mouth!” It can’t be true? Time to bake with my gorgeous fruits that I know I should be eating in their virginal state and not mixing with butter.

This fall, I was baking a little too many tarte tatins. My Pear Tarte Tatin was a hit! Especially with a loving dose of homemade toffee bits on top. Mmmm! I do enjoy the ease of a quick recipe.   I also love the challenge of a more difficult recipe.  I still had some cranberries leftover from Thanksgiving baking and thought why not add them to my tarte tatin recipe. I talked a little about my cranberry situation on this post. 
You may not be looking for a new baking challenge. You may want the simplicity of pulling a gorgeous puff pastry dough out of the freezer and making a wonderful tarte tatin. I am not here to judge. I am here to sometimes teach you a shortcut.
Making homemade dough is not for everyone. Some days, it is not for me either. Winking smileHow much time do you have? Are you looking for incredible flavor in your tarte tatin? If so, do the first recipe. If you don’t mind sacrificing some of the flavor and need a fancy dessert in a pinch, go with the frozen puff pastry.
Frozen puff pastry is amazing. You can use it in sweet dishes and savory dishes. I personally prefer the sweet recipes Winking smile.

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If you have more time, try this version below!

Here is my Banana Cranberry Tarte Tatin- Two Ways
The first way is with my same pastry I used on my Pear Tarte Tatin.

Ingredients
For the pastry

1 1/4 cup flour
1 tsp sugar
3/4 teaspoon sea salt
6 tablespoons unsalted butter, cut into tablespoons
1 tablespoon lard (or shortening)
3 tablespoons ice water

For the Pastry:
In a food processor, add the flour, salt, sugar and pulse a few times to combine. Add the butter and the lard (or shortening), and pulse until there are coarse crumbs. Add the water to the dough mixture a tablespoon at a time until when you pinch the dough, it sticks together. Take the dough out of the processor and form into a disc. Leave in the refrigerator for at least an hour.

When you are ready to roll out, roll it out to about a 1/8-1/4 thickness and it should be about 11 inches in diameter for a 10 inch skillet. I like to roll the dough out either between two pieces of plastic wrap or parchment paper. You can leave the dough in the refrigerator until you are ready to use it.

For the Filling
4 ripe bananas cut diagonally
1/2 cup fresh cranberries (or frozen)
juice of 1 lemon
1 1/4 cup sugar
6 tablespoons butter
2 teaspoons cinnamon
2 teaspoons ground ginger
Preheat the oven to 415 F.

Cut the bananas diagonally. Core the pears and take off the stems. Add to the bowl with 1/4 cup of sugar and lemon juice. Let it sit aside for about 20 minutes.

Meanwhile, melt the butter in a  9″ ovenproof skillet. I used my ancient cast-iron one. Add the 1 cup of
remaining sugar and cook, stirring constantly, over medium heat. It will turn golden brown and start to caramelize. As soon as it changes color, remove from the heat. 

This is how it should look:
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Cut the bananas on the diagonal into 2-inch thick pieces. Arrange the pieces, cut side down over the caramel. I did sort of a flower-like design and left spaces in between the bananas for the cranberries. In those spaces, add in the cranberries.

Return the pan to the stove top and cook over medium high heat for 10 minutes. Make sure you keep the temperature at medium high, letting the sugar boil and caramelize. The high heat will help the sugar caramelize and bananas and cranberries to cook a little.  You really can’t mess this up. Gently toss the bananas around so they get nicely coated. You want it to reduce until the you have a thick buttery caramel sauce. This syrup will be very hot, so don’t be tempted to touch it for a taste

Now it is time to lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges. I used a thin knife to tuck in the edges. Cut four 1/4 ” steam holes in the center. Bake for about 25 minutes until the pastry is golden brown. You could bake over a cookie sheet in case you don’t want to mess up your oven with caramel drippings. I didn’t have any thing overflow from my skillet the last few times I made it. It’s up to you:)

Run a knife along the edges of the cast iron to make sure that none of the puff pastry edges are sticking to the pan. Next, place a large plate or serving platter on top of the cast iron and, using two giant pot holders, invert quickly and carefully because the skillet weighs a ton and is burning hot. You will feel the skillet become lighter and know that it has inverted correctly. Life the cast iron and  don’t worry if any of the fruit moved around or if some stuck to the pan. You could carefully remove them if they stuck to pan and reassemble. If they moved when you flipped the skillet, just simply place them the way they were before in the tarte. One time when I made the caramel, it was too liquidy. That could happen. If you feel there is too much liquid when you are making your caramel, you could pour some of it carefully into the sink before you add the skillet to the oven.  Serve warm. It is even amazing at room temperature. Enjoy your beautiful tarte tatin.

If you are looking for quick elegance and good flavor, go with this version!
Tarte Tatin-The easy way with puff pastry
Follow the directions above to make the filling.
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Lay the puff pastry onto a sheet of parchment paper. Cut a 10-inch round of dough from the pastry. Prick the entire surface of the round with a fork. Transfer the pastry round on the parchment paper to a baking sheet. Put it in the refrigerator until it is firm (about 20 minutes).

When the filling is ready, take the puff pastry round out of the refrigerator and cover the filling.

You could bake on top of a baking sheet lined with aluminun foil in case it bubbles over. Bake on 415 F for about 25 minutes, or until the pastry is golden brown.

*If you need more photos on how to make, check out my Pear Tarte Tatin post. You’ll also get a cheesy photo of me!

Keepin’ it Real:
Hands down, I prefer the texture and flavor of the pastry I made homemade. In a pinch, I would make again with the puff pastry. It definitely was delicious, just not as tasty as the homemade pastry. I’m just keepin’ it real!
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The night I made the puff pastry tarte tatin, I also happened to have some crème fraiche in the fridge. Oh la la, that was just FABULOUS on top of this delicious slice! Winking smile
 
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Thanks for stopping by today!How is your week going? Smile  We are busy with school and family life. Too much baking and some writing. Thank you for your comments! They make my day!!

{ 36 comments… read them below or add one }

EatLiveRun February 9, 2011 at 3:43 am

love this!! I’ve only had apple tatin so I need to try this..

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A little bit of everything February 9, 2011 at 3:57 am

you’re killing me with those cranberries. I only have one bag left in the freezer and it’s so hard to decide which recip is going to be the lucky one ;) and I so love the sound of this one.
i hear you about making vs not making your own pastry.
thanks for sharing Lola, hope you’ll have a wonderful Wednesday

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Sandra February 9, 2011 at 4:14 am

Oh my..I love both versions, they are beautiful and tasty desserts. My mouth watering just by looking!:)))

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BakingWithoutABox February 9, 2011 at 4:22 am

Oh, it’s so fruity and flaky and just freakin’ gorgeous! So homemade pastry rules, when made by Cake Duchess. Totally not surprised ;) Excellent dish!

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Monet February 9, 2011 at 5:06 am

You make my day…again and again. Your tarte tatin looks perfect. I have never thought of using bananas in a recipe like this…I’m in love with the idea now! Thank you for bringing a smile to my face. I’ve been a busy girl this week, and I needed to enjoy some sweets from one of my favorite people!

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Kim - Liv Life February 9, 2011 at 5:15 am

I don’t cook with banana enough! We all love it ,and I just forget to add it to things like this. Thank for the reminder!

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Elin February 9, 2011 at 8:24 am

Mary…that is a delicious looking tarte tatin…I still have fresh cranberry in the freezer…so I can still make this for dessert. Banana and cranberry …what a great combo ! You are so creative…putting these two fruits together :)

Have a blessed day,
Elin

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Elin February 9, 2011 at 8:27 am

Lora ….sorry I got your name mixed up with Mary oooops lol! Forgive me… :p hope I am forgiven

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Jill Colonna February 9, 2011 at 9:57 am

Love the mix of the two – tried tarte tatin with many fruits but not cranberry. Sounds fabulous. The photos are gorgeously mouthwatering, Lora!

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Lizzy February 9, 2011 at 11:47 am

Gorgeous…and full of caramelly goodness!! I know you’ll be back to chocolate soon ;)

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Lauren at KeepItSweet February 9, 2011 at 11:56 am

This is gorgeous and looks delicious! I never think to use bananas in tartes or pies like this, but I love it!

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Lael Hazan @educatedpalate February 9, 2011 at 12:20 pm

Lovely, although how could one OD on Chocolate? I too haven’t thought of using bananas like this, great idea.

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Pretend Chef February 9, 2011 at 12:22 pm

Homemade generally beats out store bought in our household. Depends on how much sleep I got the night before and how long itty bitty naps for. This sounds so delicious and the dollop of creme fraiche on top is a must. My mouth is literally watering from that photo.

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Jamie February 9, 2011 at 12:27 pm

I always make my own pastry and I think many people don’t realize how easy it is. And better! Love anything cranberry and this tatin is wonderfully creative! I would have never thought to pair cranberries with bananas!

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Blog is the New Black February 9, 2011 at 12:33 pm

Great job, Lora! This looks amazing! :)

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FOODESSA February 9, 2011 at 12:42 pm

I never overdose on chocolate because I have it all the time. LOL…much less guilt this way ;o)

In my repertoire, I’ve selected a few tarte tatin to try and yours will fit in just beautifully…especially since you incorporated unique selections ;o)

Ciao for now,
Claudia

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Stephanie February 9, 2011 at 1:14 pm

How beautiful! It’s fun to change things up a bit, no? :-p Fruit is good. It’s a good reminder that Spring is just around the corner!

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egbkid February 9, 2011 at 1:16 pm

This looks fancy! I love bananas and cranberries, i think i might like to try this! :-)

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Lindsay @Eat, Knit, Grow February 9, 2011 at 1:20 pm

That looks so good! I love bananas and cranberries but I never would have thought to put them together! So creative!

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Kita February 9, 2011 at 1:56 pm

The colors of those cranberries look beautiful! And with the banana! It sounds like heaven. My daddy makes his own pastry crusts all of the time and there is a world of difference between those and the premade ones. They are quick and easy but Ill take daddy’s homemade any day :)

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happywhennothungry.com February 9, 2011 at 2:12 pm

This looks awesome! I love the flavor combo too. Definitely have to try this one!

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Pacheco Patty February 9, 2011 at 2:21 pm

Bananas and cranberries nestled into a scrumptious ttart, what could be better?
Oh and I do like the creme fraiche on top;-)

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veggietestkitchen February 9, 2011 at 6:38 pm

wow, these both look fantastic. thanks for sharing. cheers.

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Georgia (The Comfort of Cooking) February 9, 2011 at 7:18 pm

Lora, this is just stunning. I’ve been wanting to try tarte tatin forever, but for some reason I’ve been hesitating. Well, no more! I’m going to try it soon thanks to this encouraging post of yours. Thanks for sharing and inspiring!

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Nikki @ The Tolerant Vegan February 9, 2011 at 9:02 pm

Holy crap! That looks delicious both ways!

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tastesbetterwithfriends February 9, 2011 at 9:35 pm

I think you and I were thinking the same thing! I felt like i’d been over-dosing on chocolate too and needed a little break, great minds do indeed think alike ;)

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Carolyn February 9, 2011 at 9:46 pm

As sad as it is, you can OD on chocolate or nutella. It shouldn’t be possible, but it is. But this tarte tatin looks like the perfect antidote!

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Alison @ Ingredients, Inc. February 10, 2011 at 12:29 am

This looks wonderful!

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Jean February 10, 2011 at 1:18 am

I still have a couple of bags of cranberries in the freezer and I’ve been craving a banana-type sweet treat. This just may be the recipe for me!

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Sara{OneTribeGourmet} February 10, 2011 at 2:04 am

Yum!!! Such Tasty Tartines! Banana and Cranberry together sounds delish! You always tempt us with your fantastic desserts! :)

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Magic of Spice February 10, 2011 at 3:05 am

Oh my goodness, both versions are delightful and it is great that you post the easy version too…and the last photo with the crème fraiche, Oh la la is right!

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sara @ CaffeIna February 10, 2011 at 5:47 am

I love both versions! I’ve never made tarte tatin but I have to admit…i would go for the frozen puff pastry. I know, I know, heresy! I need to try my hands at the homemade one but really, who has the time? There are days and weeks when I don’t even have time to put dinner on the table so hurray for the frozen one :)
Love the banana cranberries combo! Brava, Lora!

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A Thought For Food February 10, 2011 at 12:48 pm

Such a beautiful tarte, Lora! The combination is perfect!

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Raina February 10, 2011 at 2:04 pm

This is gorgeous! It sounds absolutely delicious. I love how much easier it is with the puff pastry because like you I do not always have time to go all out and make my own dough. I have never made one of these. Thanks for the excellent instruction:)

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A SPICY PERSPECTIVE February 10, 2011 at 2:42 pm

Fabulous for both. And just look at the dollop of creme fraiche! You are my kind of girl!

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The Mom Chef February 16, 2011 at 3:19 am

It looks like jewelry. I love how rich the colors turned out and can only imagine how incredible it tasted. Gorgeous.

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