Banana Tarte Tatin

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3/4 cup sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter, cut into chunks
• 6 firm bananas
• 1 sheet frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon water, beaten together

Recipe

• 1 to make the tart: combine the sugar and water in a 10-inch ovenproof sauté pan over medium heat; it should look like wet sand. cook without stirring until the sugar melts and begins to caramelize into a syrup, about 3 minutes. once the sugar starts to liquefy, stir with a wooden spoon so it doesn’t burn. continue to cook until the sugar begins to boil and takes on a medium amber color, about 2 minutes more. remove from the heat and carefully add the butter, stirring to melt. set the pan aside so the caramel firms up slightly.
• 2 preheat the oven to 475°f
• 3 peel and slice the bananas crosswise into coins. lay the puff pastry sheet on a lightly floured surface and roll it out slightly so it covers the pan, set a dinner plate on top of the pastry and cut around the outside rim to make a 10-inch circle.
• 4 place the banana slices over the caramel in tight, concentric circles to cover the entire bottom of the pan. cover the bananas with the disk of puff pastry and make 3 slits in the top to let the steam escape. using a pastry brush, coat the top with egg wash. transfer to the oven and bake until the pastry is puffed and golden and the filling is bubbly, about 30 minutes.
• 5 remove from the oven and let the tart rest for 1 minute to settle. the pastry should have shrunken slightly and pulled away from the sides of the pan. run a knife around the inside rim of the pan to make sure the tart will come out easily. set a serving plate on top of the pan and quickly flip it over to invert the tart.
• 6 to server: cut the banana tarte tatin into wedges. top each serving with a drizzle of the reserved maple crème anglaise and a scoop of maple sugar ice cream.