Banana Tarte Tatin


What you need:

¾ cup superfine sugar
4 tbsp. unsalted butter
1 tsp. orange zest
¼ tsp. ground cinnamon
4–5 firm-ripe bananas, halved lengthwise
1 14-oz. package frozen puff pastry,  thawed
Vanilla ice cream, for serving (optional)

What you do:

Preheat the oven to 200 C / 400 F/ gas mark 6.

Arrange an oven rack in the top third of oven . Cook sugar and butter in an 8″ skillet or frying pan over medium heat, swirling skillet / frying pan often, until mixture is deep golden brown, 8–10 minutes. Remove from heat and stir in orange zest and cinnamon; pour caramel mixture into a 7½” x 12″ baking dish and spread to cover the bottom. Lay bananas cut side up over the caramel, cutting pieces as needed to fit in the baking dish.

Unfold puff pastry sheet over bananas, trimming edges of pastry to fit the dish, and tuck in the edges. Prick pastry sheet all over with a fork. Bake until pastry is puffed and golden brown and caramel is bubbling around the edges of the dish, about 30 minutes. Transfer baking dish to a rack and let cool for 2 minutes.

To serve, place a serving platter or baking sheet upside down over the baking dish and carefully invert tart onto platter or sheet. Cut tart into large squares and serve with scoops of vanilla ice cream, if you like.

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