I feel giddy looking at this photo of caramel oozing over the side of the tart on this top photo. My eyes glaze over in pleasure when I remember how gorgeous this was when I flipped it out of the pan.
That’s a minor fib. When Fabrizio flipped it out of the pan. I baked this tart in my cast iron pan which is heavy enough without any thing in it. It should be flipped when it’s still a little hot so the bananas won’t completely stick to the bottom of the pan. And that scares me a little. So I call my assistant to help me out.
And some of the bananas may stick and some will slide around. That really is not a problem. You slide the little caramel stragglers right back to where they should be nestled in the warmth of this delicious tart. You take a butter knife and carefully peel the ones that stuck to the bottom of the pan and flip them back to where they belong. No one knows any better and no one will care when they take a bite of this incredible dessert.
I found this recipe in the latest issue of Martha Stewart’s Everyday Food. There was a whole section of sweets made with bananas. This was the first I had to try. Fabrizio said, “Finally, another tatin.” I can’t believe how long it’s been since I’ve baked one. The last one I made was an Apple Tarte Tatin
back in May. What took me so long!?! I made a banana-cranberry tarte tatin
almost 1 year ago. If you’re not into making your own crust (I highly suggest you trying…the flavor is fantastic!), I have instructions on how to make this with frozen puff pastry.
This dessert lasted about 10 minutes here last Friday when I baked it. I think next time I will bake two so I can sneak another sliver for a little snack at the end of the day. Bananas and caramel do belong together.
Banana Upside-Down Tart
Everyday Food March 2012
for the crust
1 1/4 cups all-purpose flour (spooned and leveled, plus more for work surface)
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick)cold unsalted butter, cut into 1/2-inch pieces
3-5 tbsps ice water
for the filling
6 tablespoons (3/4 stick)cold unsalted butter
2/3 cup packed dark-brown sugar
1/4 cup dark rum, brandy, or Bourbon (I used Cinzano Vermouth
5 firm-ripe medium bananas, thinly sliced
Make crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk. Wrap tightly in plastic, and refrigerate until firm 1 hour (or overnight).
Preheat oven to 375 F. Make filling: In a 10-inch ovenproof skillet (I used my cast-iron skillet), melt butter and brown sugar over medium-high, stirring constantly, until mixture is bubbling, 3 minutes. Remove from heat and add rum, swirling to combine. Arrange banana slices in an even layer over sauce.
On a floured work surface, roll dough into a 12-inch round.
Place on top of bananas and fold overhang inward. Bake until crust is golden and mixture is bubbling around edge, 45-50 minutes. Invert onto a serving plate and serve warm.
I’m going to go back to watching the rest of the Oscars.
Are you watching the Oscars tonight? What movie do you want to win? Who’s your favorite actor/actress?