Tarte Tatin aux Pommes (upside-down apple tart) is the classic French dessert. In dates all the way back to the 1800′s. (For help pronouncing Tarte Tatin, click here). In the October 2011 issue of Bon Appetit magazine, I was shamelessly charmed by a recipe for mini upside-down banana tarts. The recipe called for 4 ingredients: butter, sugar, bananas and store bought puff pastry – ice-cream was an optional 5th.
This is an adaptation of BA’s recipe – it’s not mini and I made my own crust. God, I love making crusts…
4 oz cold butter, cut into small pieces
1 c all-purpose flour
2/3 tsp salt
1 tbsp sugar
1/2 tsp ground nutmeg, 1/2 tsp cinnamon
1 egg yolk
2-3 tbsp ice water
1 tbsp butter, at room temp
1 tbsp sugar
2-3 firm, ripe bananas, sliced on a bias
Procedure for crust: Combine flour, salt, sugar, nutmeg and cinnamon in food processor. Add butter and pulse until mixture resembles a coarse meal. Then add yolk and pulse a few times. Add 2 tbsp of ice water and pulse. If the mixture isn’t forming a ball, add 1 or 2 more. Then place mixture onto floured surface and roll out into 9″ circle. Cover with plastic wrap and refrigerate for at least 1 hour.
Assembly: Preheat the oven to 425F. Smear the bottom of a 9″ pie dish (I used a Pyrex) with butter. Sprinkle evenly with sugar. Line with banana slices.
Bake for about 25 minutes, or until the crust in golden brown. Remove from oven and let cool for 15 min. Then place a platter over the tart and carefully turn the dish over. The tart will gently release itself onto the platter. Serve immediately.
I honestly prefer the banana version to the apple – cooked bananas acquire this magical, caramel-ish flavor. I also prefer a tall glass of cold milk to a scoop of ice-cream. However, I’m a bit disappointed that the bananas didn’t get more brown like in the Bon Appetit photo. Also, if you make this, I highly recommend consumption on the same day. The bananas get kind of discolored if left-over.
How do you feel about Tarte Tatin?