Puff pastry banana tart taten. Banana taten Banana tart taten

The recipe for this delicious inverted pie, Tart Taten with bananas, with an interesting story, was sent to our competition by Elena Lebed:

And Christmas is a family holiday: all household members are usually together, and children love to take part in the preparation. Because children love different interesting stories, I always try to tell something about the dish that I cook (about the country from which this dish came to us, something interesting about the ingredients, etc.).

The legendary story of tarta-taten (open flip-flop pie) is the most beloved among our familiar kids!

"So, once upon a time, Aunt Taten baked a cake, but accidentally turned it upside down ... This is how this recipe was born in France."

Usually taten is made from apples and puff pastry; I offer an equally delicious and tender version with banana and sour cream dough.

Tart Taten with bananas

Composition:

Dough:

• 220 g flour
• 80 g butter
• 2 tbsp. tablespoons of sugar
• 140 g sour cream 15%
• 0.5 teaspoon of baking soda

Caramel:

• 40 g butter
• 80-100 g sugar (depending on your preference and the sweetness of the bananas)
• a small piece of fresh ginger root or 2 teaspoons of ground

And:

• 4 medium bananas

How to cook Tart Taten with bananas - recipe:

1. Sift flour. Add baking soda, sugar (2 tablespoons), softened butter and sour cream.
2. Knead the dough until smooth, then put in the refrigerator for proofing for 30 minutes. The dough turns out to be very tender, a little sticky to the hands, but it is not advisable to add more flour. After resting in the refrigerator, it will be easy to work with.

   Dough for tart Taten

3. Peel the ginger, chop finely and grind with a crush.

   Ginger, mashed

4. Let's make caramel. It is advisable to immediately take the pan that can be put in the oven. If there is no such frying pan, then the caramel immediately, while hot, will need to be poured into a baking dish.

   Melt butter in a frying pan. Add sugar.

   Melted butter with sugar

   Stir until the sugar is completely dissolved. If you want a pronounced caramel taste, then cook for 5 minutes until golden brown. We love a more natural taste, so I don't wait for caramelization. As soon as the sugar dissolves, immediately add the ginger and remove from heat.

   Caramel

5. Cut the bananas in half lengthwise and place them on the caramel, cut down.

   We spread the bananas

6. From the chilled dough, form a cake with a diameter slightly larger than our frying pan.

   Make a cake

   Gently transfer it to the bananas and bend the edges down a little so that the sides are in the finished pie.

   Cover the bananas with dough

7. Bake the Taten tart for 25-30 minutes at 190 ° C.

   Tart Taten is ready

8. Remove the finished tart from the oven and leave in the form for 10 minutes, so that the caramel "grabs". Then flip the pie onto a platter and you can cut it!

Bon Appetit!

Juliya recipe author

Cooking instructions

40 minutes Print

1. Free the vanilla seeds from the pod. Grind in a mortar or pepper mill, black and pink peppercorns.

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

3. Cut the bananas into equal lengths. Stick them in the butter like pillars.
To firmly fix the bananas, fill in with scraps, the voids between the posts. Sprinkle with pepper mixture on top. Chef's Knife Tool A chef's knife is a versatile and, in general, an indispensable tool that can cope with any cutting work - from cutting a huge piece of meat to a much finer chopping of parsley. A favorite of many professional chefs, Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing that is afraid is improper sharpening, which is better to entrust to professionals.

4. Roll out the finished layer puff pastry, 0.5 cm thick. Cut a circle out of it, a little larger than a frying pan in diameter. With your fingers, while in the air, press the edges of the dough so that they become thin. Do this quickly to prevent the butter in the dough from melting. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. With it, it will also be more convenient to do a trick that allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. Afisha-Food arranged the revision of the rolling pins, the beech brand Bérard turned out to be the most manoeuvrable.

5. Cover the dough pan. Using a spoon, gently tuck the dough under the bananas. You can easily do this if the edges of the dough are thin enough.
Punch a few holes with a knife to keep the dough from getting damp.

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

7. After the caramel acquires its natural color, put the pan in the oven for 20 minutes at a temperature of 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, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

8. Taking the pie out of the oven, slightly heat the pan over low heat, shaking slightly so that the pie better moves away from the edge.

9. Next, cover the skillet with a large plate and flip the pie onto it.

Step 1: prepare the dough.

Set the dough to defrost in advance when room temperature... Then use a rolling pin to lightly roll it out so that the dough is just the right size for your baking dish. If the baking dish is round, then the dough should be round in the same way, but you don't need to cut it exactly, you can always bend the edges so that the layer goes well.

Step 2: prepare the bananas.

Peel the bananas and divide each in half or thirds lengthwise. If the fruit breaks, it's okay, the main thing is to put them beautifully on a baking sheet afterwards.

Step 3: prepare the caramel.

Preheat the oven to 180 degrees Celsius. Cut the butter into cubes and arrange it inside a baking dish, then melt by sending it to the oven for 5-10 minutes.
Add powdered sugar to the butter and Brown sugar, and then send everything back to the oven and, stirring occasionally, cook until caramelized.
Place the banana slices in the finished caramel. Sprinkle them with cinnamon and orange zest, then proceed immediately to the next step.
Attention: as for caramel, do not experiment, you need exactly this amount of sugar and butter, so all ingredients must be weighed, and not typed by eye.

Step 4: bake the taten banana tart.

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


When the dough is golden brown, the taten banana tart is ready. Remove from oven and gently turn onto a plate. After that, the most difficult thing will remain: wait for the cake to cool down. With such flavors and so sweet appearance, this is an almost 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 taten banana tart.

Banana tart Serve the taten cold after the caramel has hardened and crispy. Cut the pie into portioned pieces and place on a plate with a scoop of ice cream. It turns out very delicious dessert, which 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 strong.

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 into a powder.

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

For the filling in a large refractory pan or skillet, melt the butter. Add sugar and cook over medium heat, stirring constantly, until butter and sugar turns into golden caramel, about 5 minutes. Remove from heat and let cool slightly.

Peel the bananas carefully, being careful not to break them, and cut them in half lengthwise. Lay them in a circle on the caramel, starting from the edge of the mold. As you get closer to the center, shorten the banana slices to the length required for the correct circle.

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

2017-03-22

Products:

1. Flour - 1.5 cups

2. Butter (100 gr. For dough, 50 gr. For caramel) - 150 gr.

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 yoghurt) - 125 gr.

6. Baking dough - 1 tsp

7. Salt (pinch)

8. Banana - 4 pcs.

How to make banana taten:

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 plastic foil, refrigerate for half an hour.

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

So, melt the butter in a skillet, add brown sugar (it will give the bananas that delicious amber) and cook, stirring occasionally, for 5 minutes, until the butter and sugar turns into a golden caramel. Do not be alarmed if the butter separates from the sugar, as it should be. Quickly pour the finished caramel into the mold and tilt the mold to distribute it over the entire bottom. Caramel freezes quickly, so don't yawn!

3. Slice the bananas lengthways and place them on top of the caramel.

4. Take the dough out of the refrigerator, roll it out into a cake slightly larger than the shape, and put it on top of the bananas, bending inward.

5. We put in hot oven, bake for 35 minutes at 200 degrees. Caramel will gurgle around the edges of the cake, this is normal. Take out the finished cake, cover with a dish with a small side and immediately turn it over. Carefully remove the form.

"Home kitchen" wishes you bon appetit!