While this dessert has a gourmet appearance, it takes only a few minutes to make. It can be kept warm for a Friday night meal on top of something else on the hot plate or in a warming oven, always uncovered. Serve with the praline ice cream — it’s the perfect combination.
Banana Tart Tatin
Recipe By Estee Kafra
- Cooking and Prep: 40 m
- Serves: 6
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
Make the Banana Tart Tatin
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Preheat oven to 380 degrees Fahrenheit (190 degrees Celsius). Cut the margarine into small pieces and place at the bottom of a 9-inch round baking dish.
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Add the sugar and mix. Place in oven for four to five minutes, until they are both melted. Remove from oven and stir.
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Cut the bananas into slices 1/2–3/4 of an inch thick (try to make them uniform size for a nicer presentation). Place them circle-side down all over the “caramel,” covering the whole area. Sprinkle with cinnamon.
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Shape the puff pastry into a circle (it doesn’t have to be perfect, but try to get even thickness throughout). Place on top of bananas and press dough to sides of dish.
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Bake uncovered for approximately 25 minutes, or until dough is baked through. Let cool for five minutes, then carefully take a plate, place it against the dough, and flip it over, leaving the bananas on top. Serve warm.
Credits
Photography: Daniel Lailah.
Food Styling: Amit Farber.
