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Banana Upside-Down Tart

by Savoring Italy

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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.

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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 1/4 cups all-purpose flour (spooned and leveled, plus more for work surface)
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick)cold unsalted butter, cut into 1/2-inch pieces
3-5 tbsps ice water

for the filling
6 tablespoons (3/4 stick)cold unsalted butter
2/3 cup packed dark-brown sugar
1/4 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?

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  8. Gria Loka says

    Oh heaven!!! I love banana pudding, banana bread, banana nut muffin, and banana fried (Indonesin favorite..in which you fry banana that you soak in the flour and egg and fry it) but I haven't had banana tart.

    Reply

  14. Tina says

    I have seen many a fruit tart and upside down cakes and tarts, however the banana is a new one. I love the idea of the banana and the caramel-yum! Your picture here also conveys that there is a good ratio of ratio of crust to topping…oh and I see that bourbon in the ingredient list. Stunning pictures and awesome dessert-buzz buzz!

    Reply

  17. Kiri W. says

    Oooh yum I've never ad any kind of upside down tart, but it sounds like a delicious thing.
    And I watched the Oscars with friends, all art school graduates, which meant there very, very strong opinions on animation, cinematography and visual effects. 😉

    Reply

  18. Claudia says

    Yes, the caramel did me in – I looked at the photo and sighed and exclaimed, "Yes, please" and "abracadabra" and it didn't appear – but you did the next best thing – you posted the recipe.

    Reply

  21. Jamie says

    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!

    Reply

  23. Lisa says

    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!

    Reply