Banana Tarte Tatin

Method7 steps · about 45 min

1. 1

   Step 1: Make the pastry: mix 1 1/4 cups all-purpose flour (156 g), 1/4 tsp kosher salt and the separate 1 1/2 tsp dough sugar. Work in the separate 1/2 cup cold cubed dough butter (114 g) with a mixer on medium, your hands or a pastry blender until pea-size clumps form.

   Uses 1.25 cup all-purpose flour, (156 grams) · 1/4 tsp kosher salt · 1 1/2 tsp granulated sugar for pastry dough · 1/2 cup (114 g) unsalted butter for pastry dough, cold and cubed

2. 2

   Step 2: Add cold water to the crumbly pastry mixture from step 1, 1 tsp at a time, only until it starts coming together and pulling away from the bowl. Wrap in food-safe wrap, flatten into a disc and chill in the freezer about 15 minutes while preparing the caramel and fruit.

   Chill dough · 15 minUses Crumbly flour-and-cold-butter pastry mixture · Cold water for pastry dough, 1 tsp at a time as needed

3. 3

   Step 3: Preheat the oven to 425°F/220°C and grease a 9-inch cake pan with the separate extra greasing butter. Put the separate 2/3 cup caramel sugar (133 g) in a medium pan over medium-low heat. Watch without stirring initially; the sugar may take at least 5 minutes to melt. Once part has melted and turns deep golden, gently swirl to melt the remaining sugar and prevent burning.

   Uses Extra unsalted butter for greasing a 9-inch cake pan · 2/3 cup (133 g) granulated sugar for caramel

4. 4

   Step 4: When the caramel sugar from step 3 has melted, add the separate 3 tbsp caramel butter (42 g) and swirl; it will bubble. Remove from heat, carefully scrape the hot caramel into the greased cake pan from step 3 and scatter the 1/3 cup chopped walnuts OR pecans (42 g) over it.

   Uses Melted caramel sugar and prepared greased cake pan · 3 tbsp (42 g) unsalted butter for caramel · 1/3 cup chopped walnuts or pecans, (42 grams)

5. 5

   Step 5: Arrange all the 1/2-inch banana (3) slices over the caramel-and-nut base from step 4 in a radial pattern, overlapping extra slices to cover any gaps.

   Uses Cake-pan base of butter caramel and chopped nuts · 3 large bananas, sliced into 1/2-inch pieces

6. 6

   Step 6: Roll the chilled pastry from step 2 into a 9-inch circle. Lay it over the banana-filled pan from step 5 and tuck the edges down the sides. Bake at 425°F/220°C for about 20–25 minutes, until the pastry is golden and cooked through.

   Bake tarte tatin · 25 minUses Chilled wrapped pastry disc · Banana-filled caramel-and-nut cake pan

7. 7

   Step 7: Immediately after taking the baked tart from step 6 out of the oven, carefully loosen its edges with a knife. Wearing oven mitts, hold a suitable serving plate firmly over the pan and invert together to release the tart; take care with hot caramel. Scoop any sauce or nuts still in the pan onto the tart and serve.

   Uses Baked banana tarte tatin