I'm tired. And my computer screen doesn't feel like it wants to be my best friend right now.
I'm sorry. But you know what? You should make this dessert.
If you can get your hands on an all-butter or organic puff pastry, please do.
I'd say make your own, but goodness, I am aware that's it's time-consuming.
And it's nice to decrease the amount of time that it takes you to get it in your mouth.
Oh! And I used a cast-iron skillet for this, but you could use a small roasting pan or maybe even a glass baking dish. I will admit I didn't clean my pan right away and it took quite a soak for the caramel to wash off the pan.
I just said I don't have a lot to say and I typed 6 lines. Nice. Enjoy this dessert please!
Banana Tarte Tatin
adapted from Jamie's Food Revolution
1/4 cup unsalted butter
3/4 cup pure cane sugar
2-4 bananas, depending on the size of you pan (my 10-inch cast iron needed 2 1/2
1/4 tsp. ground cinnamon
1 orange or clementine (I used a clementine)
unbleached all-purpose flour, for dusting
1 sheet puff pastry (defrost if frozen)
optional: ice cream, whipped cream, creme fraiche, whatever you fancy
1. Preheat oven to 350 F.
2. Lightly dust work surface with flour. Roll out puff pastry until it is large enough to cover your pan and about 1/8 inch thick. It may be difficult at first, but just keep rolling.
3. Cut butter into small cubes and melt (directly in roasting pan or cast-iron if using). Add sugar and stir until completely dissolved. Continue to cook about 5 minutes or until golden and caramelized.
4. Meanwhile, slice bananas (I sliced them lenthwise and then cut each half in half). When caramel is golden, lay bananas on top. Remove from heat and sprinkle with cinnamon and zest from the orange or clementine.
5. Very carefully drape your puff pastry over the bananas and caramel and tuck in the sides so they are well-covered, with no gaps (I used a rubber spatula so I wouldn't burn myself). Gently cut a few slits in the top so steam can escape.
6. Place your skillet or dish near the top of the oven and bake for 25-30 minutes, until golden.
When the tarte tatin comes out of the oven, remove it from the pan immediately by flipping it onto a cutting board. Be careful. The sugar is very hot and sugar burns are terrible. When you're ready to eat, cut into pieces and serve with ice cream or whipped cream or creamy condiment of choice. Yum!