Making Banana Tarte Tatin

I sat through a grueling midterm

yesterday and was looking forward
to sleep in on the weekend when I
remembered that earlier during the
week I agreed to take some food
pictures for Graha. I had to make
the puff pastry from scratch. At
10PM. He owes me big and he
knows it. I’m thinking lunch at our
usual Korean BBQ place will cover
for this favour very nicely indeed.
So angst aside, this is Jamie
Oliver’s recipe for banana tarte
tatin. You can always swap the
bananas for any other fruits; stone
fruits, strawberries, or go for the
classic by using apples. If you have
frozen puff pastry available then
this recipe; the prep and cooking
will take about 30 minutes. And it’s
unbelievably good served warm
with ice cream.

Banana Tarte Tatin:

Caramel & Banana:

[ 60g unsalted butter + 160g caster

sugar + 1 teaspoon zest of orange
+ ¼ teaspoon cinnamon powder +
4 bananas ]
Preheat your oven to
180°C/350°F/gas 4
Cut your butter into cubes and
put into a sturdy deep-sided
baking tray approximately 19 x
30cm

Place the tray on a low heat, let

the butter melt, then add the
sugar and stir constantly until
completely combined

Continue to cook for about 5

minutes or until the sugar has all
dissolved and the mixture is
golden and caramelized. By the
time this happens the mixture
will be roasting hot so be very
careful and whatever you do,
DON’T be tempted to put your
fingers in the mixture as you’ll
give yourself a nasty burn
Meanwhile, peel the bananas,
halve them lengthways, and lay
them carefully on top of the
golden caramel

Remove from the heat, then

sprinkle over the cinnamon
and finely grate over the zest of
half your orange
ASSEMBLY:
Dust a clean work surface and
rolling pin with flour

Roll out your puff pastry

(homemade or store-bought)
until you have a rectangle shape
(or any other shape) about the
same size as your tray and
about 0.5cm thick.

Drape your pastry over your

rolling pin and carefully lay it on
the baking tray, gently tucking it
around the bananas to make
sure they’re well covered, with
no gaps
Using a knife or fork, prick the
pastry a few times
Place the tray at the top of the
preheated oven for 25 to 30
minutes, until golden
Serve warm with some ice
cream, crème fraîche or any
other fluffy dairy product you
like. I served mine with some
whipped cream and honey with
an extra pinch of cinnamon.
Enjoy!