Cook a tasty summer Banana Tart Tatin with Curtis Stone in our video recipe. This is a sensational, yummy dessert that can be beautifully teamed with icecream on those hot, summer days.
For information on Preparation Time, Ingredients and Preparation Method see below.
2/3 cup Caster Sugar
2 tbsp Water
60 g Unsalted Butter, chopped
1 pinch Salt
3 large Bananas, peeled, cut into ¾ cm slices on an extreme angle
1 sheet Puff Pastry ( 27cm square) just thawed, edges trimmed to make a circle
1 Egg, lightly beaten
1 cup Thickened Cream, whipped
- Preheat oven to 200°C (180°C fan forced)
- Sprinkle sugar evenly over base of a 27-28cm ovenproof non-stick pan. Drizzle the water over the sugar and place pan over medium heat.
- Cook sugar undisturbed for about 4-5 minutes, or until sugar begins to bubble and turn amber in colour, occasionally brushing the sides down with water to prevent crystallisation.
- Add the butter and whisk constantly until the butter has melted and the sauce is thick and resembles caramel. Turn off the heat, add salt and stand for 1 minute.
- Being careful not to touch the sugar and burn your fingers, lay the banana slices in overlapping circles, covering the base of the pan. Gently lay the pastry over the bananas, tucking in the pastry between the rim of the pan and the edge of the bananas.
- Brush the pastry with egg and make 3 small slits in the centre with a small knife to allow steam to escape. Bake for 20 minutes, or until the pastry is golden brown and puffed and the caramel is bubbling around the sides. Remove from oven and stand for 2 minutes.
- Place a 27-28cm plate over the pan and, using both hands and a tea towel wrapped around the handle, carefully and quickly turn the pan over allowing the tart to release onto the plate. Serve with cream.