Here is my Banana Cranberry Tarte Tatin- Two Ways
The first way is with my same pastry I used on my Pear Tarte Tatin.
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:
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.
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!
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!
Thanks for stopping by today!How is your week going? We are busy with school and family life. Too much baking and some writing. Thank you for your comments! They make my day!!