Banana tarte tatin recipe blogspot. Banana tarte tatin from Gordon Ramsay. How to make banana tatin

Sift the flour in a heap. Add baking powder, salt, melted butter, sugar, egg and yogurt. Knead the dough until it becomes smooth and homogeneous. Roll it into a ball, wrap it in film and put it in the refrigerator for 30 minutes.

To make the filling, melt the butter in a large ovenproof dish or frying pan with a removable handle. Add sugar and cook over medium heat, stirring constantly, until butter and sugar turn golden caramel, about 5 minutes. Remove from heat and let cool slightly.

Carefully peel the bananas, being careful not to break them, and cut them in half lengthwise. Place them in a circle on the caramel, starting from the edge of the pan. As you get closer to the center, shorten the banana pieces to the length needed to make a perfect circle.

Roll out the dough into a circle, the diameter of which should be 2.5–3 cm larger than the diameter of the frying pan. Cover the pan with it, tucking the edges of the circle inward. Place in an oven preheated to 200°C for 25–30 minutes. Cover the finished pie with a clean towel and let stand for 5 minutes. Invert onto a plate. Serve with ice cream or whipped cream.

2017-03-22

Products:

1. Flour - 1.5 cups

2. Butter (100 g for dough, 50 g for caramel) - 150 g.

3. Chicken egg - 1 pc.

4. Brown or regular sugar (100 gr. for caramel, 2 tablespoons for dough) - 100 gr.

5. Sour cream (or natural yogurt) - 125 gr.

6. Baking powder - 1 teaspoon

7. Salt (pinch)

8. Banana - 4 pcs.

How to make banana tatin:

1. Add baking powder, salt, softened butter, brown sugar, egg and sour cream to the sifted flour.
Knead the dough until it becomes smooth and homogeneous, cover with film, and put in the refrigerator for half an hour.

2. During this time we will have time to prepare the caramel. If you have a frying pan (or better yet, a ceramic tatin pan) in which you can cook the caramel on the stove first and then put it in the oven, cook it straight away. Then just add bananas and batter on top and into the oven! I poured the finished caramel into a mold, where my banana tatin was then baked.

So, melt the butter in a frying pan, add brown sugar (it will give the bananas that delicious amber color) and cook, stirring, for 5 minutes until the butter and sugar turn into golden caramel. Don't be alarmed if the butter separates from the sugar, that's how it should be. Quickly pour the prepared caramel into the mold and, tilting the mold, distribute it over the entire bottom. Caramel hardens quickly, so don't miss it!

3. Cut the bananas lengthwise and place the cut side on the caramel.

4. Take the dough out of the refrigerator, roll it into a flat cake, slightly larger in size than the mold, and place it on top of the bananas, folding the edges inward.

5. Place in a hot oven, bake for 35 minutes at 200 degrees. The caramel will bubble around the edges of the cake, this is normal. Remove the finished pie, cover it with a dish with a small side and immediately turn it over. Carefully remove the form.

"Home kitchen" wishes you bon appetit!

Cooking instructions

40 minutes Print

1. Remove the vanilla seeds from the pod. Grind black and pink peppercorns in a mortar or pepper grinder.

2. First, let's prepare the caramel. To do this, press butter onto the bottom of a cold frying pan.
Place vanilla seeds and pods and crushed pepper mixture on top. Cover everything with sugar.

3. Cut the bananas into equal lengths. Stick them into the oil like columns.
To secure the bananas firmly, fill the voids between the posts with scraps. Sprinkle the pepper mixture on top. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.

4. Roll out a layer of prepared puff pastry, 0.5 cm thick. Cut a circle out of it, slightly larger in diameter than the frying pan. Use your fingers to press the edges of the dough until they become thin. Do this quickly so that the butter in the dough does not start to melt. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to perform a trick that allows you to make the thickness of the sheet uniform: hang the dough on a rolling pin and rotate it around it in the air. “Afisha-Eda” arranged a revision of rolling pins; the most maneuverable one turned out to be the beech one from the Bérard brand.

5. Cover the pan with the dough. Using a spoon, gently tuck the dough under the bananas. You can do this easily if the edges of the dough are thin enough.
Make several holes with a knife to prevent the dough from getting soggy.

6. Turn on the stove and place the frying pan over moderate heat. Gradually, caramel will begin to form and rise from the edges.

7. After the caramel acquires a natural color, put the pan in the oven for 20 minutes at 200 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

8. After removing the pie from the oven, gently warm the pan over low heat, shaking slightly to help the pie move away from the edge.

9. Next, cover the pan with a large plate and turn the pie onto it.

Step 1: prepare the dough.

Let the dough defrost at room temperature in advance. Then, using a rolling pin, roll it out lightly so that the dough is just the right size for your baking pan. If the baking dish is round, then the dough should be round as well, but you don’t need to cut it exactly, you can always bend the edges so that the layer fits well.

Step 2: Prepare the bananas.

Peel the bananas and divide each one lengthwise into halves or thirds. If the fruit breaks, it’s okay, the main thing is to place them beautifully on a baking sheet.

Step 3: prepare caramel.

Preheat oven to 180 degrees Celsius. Cut the butter into cubes and place it inside a baking dish, and then melt it, putting it in the oven for 5-10 minutes.
Add powdered sugar and brown sugar to the butter, then return everything to the oven and cook until caramelized, stirring occasionally.
Place banana slices into the prepared caramel. Sprinkle them with cinnamon and orange zest, then immediately move on to the next step.
Attention: As for caramel, don’t experiment, you need just the right amount of sugar and butter, so you need to weigh all the ingredients and not just add them by eye.

Step 4: bake the banana tarte tatin.

Cover the tops of the caramelized bananas with the dough, tucking it in like a blanket around the edges. Prick in several places with a fork, and then bake for 25-30 minutes at a temperature 180 degrees.


When the dough turns golden brown, the banana tarte tatin is ready. Remove from the oven and carefully invert onto a plate. After which the hardest part remains: waiting for the pie to cool. With such aromas and such a sweet appearance, it is almost an impossible task.
Attention: When working with caramel, be very careful, especially when turning the finished cake, because it is very hot, even one drop can burn you.

Step 5: Serve the banana tarte tatin.

Serve the banana tarte tatin cold, after the caramel has hardened and become crispy. Cut the pie into portions and place on a plate along with a scoop of creamy ice cream. It turns out to be a very tasty dessert that is good at any time of the year, with cold or hot tea.
Bon appetit!

You can use both yeast and yeast-free puff pastry, in any case it turns out delicious.

Bananas should be ripe but firm.

If you don't have powdered sugar, you can simply grind regular sugar in a blender or coffee grinder.

Instead of powdered sugar, you can take a natural sweetener and grind it to powder.

Tarte Tatin is a famous French pie named after the Tatin sisters, who came up with the classic recipe thanks to an error, as often happens in cooking. Classic Tatin is a pie made from apples that are fried in sugar before baking, then baked with the dough upside down. But the whole world loved the pie so much that nowadays a wide variety of recipes with different fillings have appeared. We invite you to prepare Tarte Tatin with banana and caramel - one of the most successful confectionery combinations. The layer of delicious pastry is topped with tender slices of baked banana, coated with sweet, melting caramel. It will be very difficult to stop at one piece!

Author of the publication

A lawyer by training. My main hobby is studying. It is this passion that makes you learn something new about the world of cooking, discover new products, new tastes of familiar dishes, learn from wonderful chefs, and improve your photography skills. Dreams of visiting The Fat Duck restaurant by the famous Heston Blumenthal.
Mother of two boys, wife. Participates in several social projects.

• Recipe author: Yulia Nasibulina
• After cooking you will receive 8
• Cooking time: 1 hour 10 minutes

Ingredients

• 100 g butter
• 100 g sour cream
• 2 pcs. egg
• 15 g sugar
• 300 gr wheat flour
• 5 g baking powder
• 4 things. banana
• 100 g sugar
• 20 g butter

Cooking method

Prepare the ingredients. Remove the butter from the refrigerator in advance so that it warms up to room temperature. Overripe bananas are great for making this tart. It is advisable that they are not wrinkled and do not have dark spots on the flesh.

Mix all the ingredients for the dough in a mixer with the hook attachment at low speed. You can do this by hand, then it is better to first mix the liquid ingredients, then add flour and baking powder.

Roll the dough into a ball, wrap it in film, and put it in the refrigerator for 30 minutes.

To prepare the filling, it is convenient to use a heat-resistant form in which the tart will be baked (the recipe used a form with a diameter of 24 cm). If you don’t have a heat-resistant mold, you can cook the caramel in a saucepan, then pour it into a baking dish. Melt the butter and sugar over medium heat, bring to a boil and cook for about 7 minutes until the mixture turns light brown. It is advisable not to mix the sugar and butter during the caramelization process, just distribute it evenly over the bottom of the mold.

Chop the bananas coarsely, trying to get equal pieces. Carefully place bananas over caramel.

Turn on the oven and preheat to 180 degrees. Remove the dough from the refrigerator and roll out a circle of the same diameter as the baking dish, 1.5-2 cm thick. Place the dough on top of the filling; if the edges protrude a little, tuck them inside the mold.

Bake Tatin in a preheated oven for 25-30 minutes until lightly browned. Cool the finished tart slightly in the pan, then place on a board or wire rack. To do this, cover the tart pan with paper and place a board (grid) on top. Carefully turn the entire structure over. Hot caramel may leak, so it is important to protect your hands!

Banana Tarte Tatin ready.

Bon appetit!