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Ingredients

Serves:
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FOR THE PASTRY
butter 100 g
sour cream 100 g
egg 2 pcs
sugar 15 g
all-purpose flour 300 g
baking powder 5 g
FOR THE FILLING
banana 4 pcs
sugar 100 g
butter 20 g

Nutritional information

cal
259,74
prot
4,35
fat
10,54
carbs
37,05
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Banana tatin

Banana tatin
Cuisine:

    Ingredients

    • FOR THE PASTRY

    • 100 g butter
    • 100 g sour cream
    • 2 pcs egg
    • 15 g sugar
    • 300 g all-purpose flour
    • 5 g baking powder

    • FOR THE FILLING

    • 4 pcs banana
    • 100 g sugar
    • 20 g butter

    Tatin is a famous French tart named after the Tatin sisters who invented the classic recipe because of a mistake, as it often happens in cooking. The classic tatin is an apple tart where apples are caramelized before baking and then baked under a sheet of pastry. But the tart has grown so popular that it has got lots of varieties with different fillings. We suggest cooking a banana and caramel tatin, which is one of the best combinations in baking. Just imagine delicate banana pieces covered in melt-in-the-mouth caramel on a layer of nice pastry. You’ll find it difficult to stop after just one piece!


    All author's recipes

    Julia Nasibulina

    Recipe author

    Lawyer by training. Her main hobby is studying. This devotion makes her to learn new information about culinary world, find something new, modern tastes of different dishes, study under great chefs and develop skills at photography. Julia has a dream to visit The Fat Duck restaurant by famous Heston Blumental. She is married and has two sons. Julia takes part in several social projects.

    Steps

    1
    Done

    Step 1

    Prepare the ingredients. Remove the butter from fridge in advance so that it is at room temperature. Overripe bananas are perfect for this recipe. However, they shouldn’t have dark spots on the peel or be too soft.
    2
    Done

    Step 2

    Combine all the ingredients for the pastry in a cooking machine using a hook on a low speed. This can be done in hand, as well. In this case combine all the liquid ingredients, and then add the flour and baking powder.
    3
    Done

    Step 3

    Form a ball, wrap in cling film and refrigerate for 30 mins.
    4
    Done

    Step 4

    To make the filling, use a heatproof form in which you will bake the tart afterwards. We used a 24 cm. If you don’t have a heatproof form, you may cook the caramel in a sauté pan and transfer it to the form. Combine the butter and sugar and melt over medium heat, bring to a boil and cook about 7 mins, till light-golden. Do not stir the caramel to avoid crystallization, just let it cover the bottom in an even layer.
    5
    Done

    Step 5

    Cut the bananas into quite big equal pieces. Transfer them carefully to the caramel.
    6
    Done

    Step 6

    Preheat the oven to 180°C. Remove the pastry from the fridge and roll into a circle the same diameter as the form. The pastry should be 1,5-2 cm thick. Transfer the pastry onto the filling. Tuck the edges, if necessary.
    7
    Done

    Step 7

    Bake till light golden pastry, 25-30 mins. When the tart is cooked, let cool slightly and then turn over onto a rack or a cutting board. To do this, cover the tart with parchment and a cutting coard or a rack. Turn over carefully. Be careful not to burn your hands, as the hot caramel may flow.
    8
    Done

    Step 8

    Banana tatin is done!
    9
    Done

    Step 9

    Enjoy your meal!

    Banana tatin

    Tatin is a famous French tart named after the Tatin sisters who invented the classic recipe because of a mistake, as it often happens in cooking. The classic tatin is an apple tart where apples are caramelized before baking and then baked under a sheet of pastry. But the tart has grown so popular that it has got lots of varieties with different fillings. We suggest cooking a banana and caramel tatin, which is one of the best combinations in baking. Just imagine delicate banana pieces covered in melt-in-the-mouth caramel on a layer of nice pastry. You’ll find it difficult to stop after just one piece!

    • Автор рецепта:
    • После приготовления вы получите 8
    • Время приготовления: 1 hour 10 mins

    Ингредиенты

    • 100 g butter
    • 100 g sour cream
    • 2 pcs egg
    • 15 g sugar
    • 300 g all-purpose flour
    • 5 g baking powder
    • 4 pcs banana
    • 100 g sugar
    • 20 g butter

    Способ приготовления

    • Prepare the ingredients. Remove the butter from fridge in advance so that it is at room temperature. Overripe bananas are perfect for this recipe. However, they shouldn’t have dark spots on the peel or be too soft.

    • Combine all the ingredients for the pastry in a cooking machine using a hook on a low speed. This can be done in hand, as well. In this case combine all the liquid ingredients, and then add the flour and baking powder.

    • Form a ball, wrap in cling film and refrigerate for 30 mins.

    • To make the filling, use a heatproof form in which you will bake the tart afterwards. We used a 24 cm. If you don’t have a heatproof form, you may cook the caramel in a sauté pan and transfer it to the form. Combine the butter and sugar and melt over medium heat, bring to a boil and cook about 7 mins, till light-golden. Do not stir the caramel to avoid crystallization, just let it cover the bottom in an even layer.

    • Cut the bananas into quite big equal pieces. Transfer them carefully to the caramel.

    • Preheat the oven to 180°C. Remove the pastry from the fridge and roll into a circle the same diameter as the form. The pastry should be 1,5-2 cm thick. Transfer the pastry onto the filling. Tuck the edges, if necessary.

    • Bake till light golden pastry, 25-30 mins. When the tart is cooked, let cool slightly and then turn over onto a rack or a cutting board. To do this, cover the tart with parchment and a cutting coard or a rack. Turn over carefully. Be careful not to burn your hands, as the hot caramel may flow.

    • Banana tatin is done!

    • Enjoy your meal!

    previous
    Smoothie with cottage cheese and red bilberries
    next
    Fritters with apples
    previous
    Smoothie with cottage cheese and red bilberries
    next
    Fritters with apples

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