Banana tart taten by gordon ramsi Banana tart taten tart with caramel and bananas
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 butter on the bottom of a cold frying pan.
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.
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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 most maneuverable was the beech brand Bérard.
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 at 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.
Tart Taten - famous french pie, named after the Taten sisters, who invented classic recipe, thanks to a mistake, as is often the case in cooking. Classic Taten is a pie made from apples that are fried in sugar before baking and then baked with the dough upside down. But the whole world is so fond of the pie that nowadays there is a wide variety of recipes with different fillings... We invite you to cook Taten tart with banana and caramel - one of the most successful confectionery combinations. Layer delicious dough topped with tender baked banana slices topped with sweet melting caramel. It will be very difficult to stop at one piece!
Author of the publication
A lawyer by training. The main hobby is to study. It is this hobby that makes you learn something new about the world of culinary, discover new products, new tastes of familiar dishes, learn from wonderful chefs, and improve photography skills. She dreams of visiting The Fat Duck restaurant of the famous Heston Blumenthal.
Mom of two boys, wife. Participates in several social projects.
- Recipe author: Julia Nasibulina
- After cooking, you will receive 8
- Cooking time: 1 hour 10 minutes
Ingredients
- 100 gr butter
- 100 gr sour cream
- 2 pcs. egg
- 15 gr sugar
- 300 gr wheat flour
- 5 g baking powder
- 4 things. banana
- 100 gr sugar
- 20 gr butter
Cooking method
Prepare ingredients. Remove the oil from the refrigerator in advance so that it heats up to room temperature... Overripe bananas are great for making this tart. It is desirable that they are not wrinkled and do not have dark spots on the pulp.
Mix all the ingredients for the dough in a mixer using the hook attachment at low speed. You can do it by hand, then it is better to mix first liquid ingredients, then add flour and baking powder.
Roll the dough into a ball, wrap in foil, put 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 (in the recipe, a mold with a diameter of 24 cm was used). If there is no heat-resistant form, then you can cook the caramel in a saucepan, then pour 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 sugar and butter during the caramelization process, just distribute it evenly over the bottom of the mold.
Cut the bananas coarsely, try to get the same pieces. Gently spread the bananas over the caramel.
Turn on the oven to heat up 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. Put the dough over the filling; if the edges protrude slightly, tuck them into the mold.
Bake Taten in a preheated oven for 25-30 minutes until light brownish dough. Cool the finished tart a little in the form, then put on a board or wire rack. To do this, cover the form with a tart with paper and put a board (lattice) on top. Turn the entire structure carefully. Hot caramel can run out, so it's important to take care of your hands!
Banana tart taten ready.
Bon Appetit!
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 lay 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!