This banana tarte is complete deliciousness.
It reminds me of bananas foster, a carmilized banana dessert with a splash of brandy, that’s set aflame table side and served with vanilla ice cream.
On Friday night, my father-in-law joined us for dinner, as he was in town visiting for just one night.
My husband asked me if I’d make something special for the evening because he wanted his dad to have the opportunity to experience some of his wife’s mad cooking skills. Of course, I said yes, and decided it would be the perfect occasion to try this new recipe (of which I’d discovered in the October issue of Bon Appetit).
We all thouroughly enjoyed it. In fact, it was so good that I made it the following night for guests as well. My husband has declared it to be one of his new favorites, and that’s a big deal!
This dish truly is so incredibly simple to create. The ingredients are few and the preparation is minimal. It’s tag line on the Bon Appetit website is: four ingredients never tasted so good! It’s SO worth it, I promise!
As the tart bakes, the butter and brown sugar that lie at the bottom of the ramekin, form a sweet sauce that carmalizes the bannanas. When the tart is inverted onto a plate, the sauce runs over the tart and spreads onto the plate. The sauce is so flavorful, that you literally have to refrain from picking your plate up, after devouring your dish, and licking the whole thing clean.
Banana Tartes Tatin
Adapted from Bon Appetit, October 2011
4 T unsalted butter, softened
8 T light brown sugar
4 firm ripe bananas, peeled, cut into slices
8 rounds puff pastry cut from one package of puff pastry, thawed
Eight 3″ -diameter ramekins
Preheat oven to 400°. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1/2 Tbsp. butter. Sprinkle each evenly with 1 T sugar. Overlap slices from 1/2 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry. Bake until pastry is golden and puffed and filling is bubbly, 20–25 minutes. Invert onto plates. Top with a scoop of vanilla ice cream.