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Fresh Living Network
Banana tarte tatin

Banana tarte tatin

Traditionally made with apples, this dessert is said to have been developed by Stéphanie Tatin in France in 1889.
4
RECIPE TYPE:Desserts
 
ENERGY 3588KJ
CARB 100g
PROTEIN 7g
FAT 49g
Method
  • Preheat oven to 220°C
  • Lay pastry on a floured surface and roll out flat. Cut a pastry circle slightly larger than a 20cm ovenproof dish. Lightly prick with a fork and place in the fridge to chill.
  • Peel and slice bananas and toss in a bowl together with lemon juice and rum.
  • Cream butter, sugar and vanilla and spread over base of dish
  • Arrange sliced bananas on top and cover with the chilled pastry lid.
  • Trim with a sharp knife and tuck in the sides of the pastry
  • Bake for about 20-25 minutes or until golden brown. Remove from oven and leave to cool for a few minutes.
  • Cover with a plate and carefully invert the dish. Give a little shake and the tart should slip out.
  • Serve warm with cream or ice cream

 

More ideas

  • Use thinly sliced apples or pears in place of banana
  • Use the paste from a vanilla pod in place of vanilla essence
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