I feel giddy looking at this photo of caramel oozing over the side of the tart on this top photo. My eyes glaze over in pleasure when I remember how gorgeous this was when I flipped it out of the pan.
That's a minor fib. When Fabrizio flipped it out of the pan. I baked this tart in my cast iron pan which is heavy enough without any thing in it. It should be flipped when it's still a little hot so the bananas won't completely stick to the bottom of the pan. And that scares me a little. So I call my assistant to help me out. 😉
And some of the bananas may stick and some will slide around. That really is not a problem. You slide the little caramel stragglers right back to where they should be nestled in the warmth of this delicious tart. You take a butter knife and carefully peel the ones that stuck to the bottom of the pan and flip them back to where they belong. No one knows any better and no one will care when they take a bite of this incredible dessert.
I found this recipe in the latest issue of Martha Stewart's Everyday Food. There was a whole section of sweets made with bananas. This was the first I had to try. Fabrizio said, "Finally, another tatin." I can't believe how long it's been since I've baked one. The last one I made was an Apple Tarte Tatin back in May. What took me so long!?! I made a banana-cranberry tarte tatin almost 1 year ago. If you're not into making your own crust (I highly suggest you trying…the flavor is fantastic!), I have instructions on how to make this with frozen puff pastry.
This dessert lasted about 10 minutes here last Friday when I baked it. I think next time I will bake two so I can sneak another sliver for a little snack at the end of the day. Bananas and caramel do belong together.
Banana Upside-Down Tart
Everyday Food March 2012
for the crust
1 ¼ cups all-purpose flour (spooned and leveled, plus more for work surface)
1 teaspoon sugar
¼ teaspoon fine salt
½ cup (1 stick)cold unsalted butter, cut into ½-inch pieces
3-5 tbsps ice water
for the filling
6 tablespoons (¾ stick)cold unsalted butter
⅔ cup packed dark-brown sugar
¼ cup dark rum, brandy, or Bourbon (I used Cinzano Vermouth 😉
5 firm-ripe medium bananas, thinly sliced
Make crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk. Wrap tightly in plastic, and refrigerate until firm 1 hour (or overnight).
Preheat oven to 375 F. Make filling: In a 10-inch ovenproof skillet (I used my cast-iron skillet), melt butter and brown sugar over medium-high, stirring constantly, until mixture is bubbling, 3 minutes. Remove from heat and add rum, swirling to combine. Arrange banana slices in an even layer over sauce.
On a floured work surface, roll dough into a 12-inch round.
Place on top of bananas and fold overhang inward. Bake until crust is golden and mixture is bubbling around edge, 45-50 minutes. Invert onto a serving plate and serve warm.
I'm going to go back to watching the rest of the Oscars. 🙂 Are you watching the Oscars tonight? What movie do you want to win? Who's your favorite actor/actress?
Oh this looks incredible - like a Bananas Foster!
what a great idea! i love apple upside down tarts but never thought to use bananas! i can't wait to make this yum!
OMG This looks fabulous!!!!
I have never eaten banana tart, I am so making this.
My kids will go Banana's .....LOL
This looks really rich and tempting!
Looks fantastic, a must-do for me too! Thanks for sharing this sweet tart 🙂
I've never had a banana caramel cake before. I will have to try this one soon. Gorgeous pics
Oh, my word! My mouth is literally watering looking at your photos. I love anything with bananas and add that caramel-y dark brown sugar and, well, this wouldn't stand a chance with me anywhere near it. Yum!
What a genius idea Lora! I am reading your post and my eyes are drown to the oozing caramel on the sides of the cake..mmm!
Beautiful and tasty!!!!
YUMM!!! Caramel & Bananas..my favorite flavors in one dessert!
This looks like a beautiful conglomeration of two things I love. Upside down cake and bananas foster. If all of those folks before me haven't put their name on each slice, save one for me, OK?
I love tatins, and banana is one I've made before, but it never looked as good as yours! The caramelization is perfect! I'm one upping Jamie - I'll take 4 slices, please!
Look at this oozy gooey banana goodness, what's not to love.
Mmmm as much as JP claims to hate anything "Tatin" he actually loves caramelly upside fruit cakes. Everything is in the name, methinks 🙂 I'm not a cooked banana girl but man oh man I could easily eat 3 slices of this gorgeous, gooey cake!