Foster Tatin
Jan. 12th, 2021 10:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Banana Tarte Tatin.
Sauce:
1/2 cup sugar
1/2 cup heavy cream
1/4 cup butter
2 Tbsp dark rum
Tarte:
1 sheet frozen puff pastry
2 Tbsp butter
1/2 cup rum sauce (above)
3 bananas, cut crosswise in 1/2" slices
Heat oven to 425. Roll the pastry dough into an 11" circle and chill.
Bring the sugar, cream, and butter to a boil. Reduce heat and simmer gently for 5 minutes. Remove from heat and stir in the rum.
Melt the butter in a 10" ovenproof skillet. Add the rum sauce and bring to a simmer. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet. Bake in the oven for 22-25 minutes, until the pastry turns golden brown. Cool in the skillet for 30 minutes before inverting onto a serving platter.
What worked: It tasted fine, similar in style to Bananas Foster. It came out of the pan more easily than I expected after the half hour cooling.
What didn't: The recipe says to make the rum sauce first, then tells you to roll and chill the pastry. I reversed the order so the pastry can chill while you make the sauce.
More importantly -- this wasn't a failure, but it didn't work. The sauce wasn't a caramel like a real Tarte Tatin, but a lightly-caramel-flavored splodge. When I inverted it, the puff pastry collapsed and sogged. The bananas didn't stick (again, because it wasn't a caramel but a thin sauce) and slid off in random directions.
Will I make it again? No. There might be other versions that work better. The wife really wanted this recipe so if she does again, I will read it carefully to make sure it doesn't have the same problems.
Sauce:
1/2 cup sugar
1/2 cup heavy cream
1/4 cup butter
2 Tbsp dark rum
Tarte:
1 sheet frozen puff pastry
2 Tbsp butter
1/2 cup rum sauce (above)
3 bananas, cut crosswise in 1/2" slices
Heat oven to 425. Roll the pastry dough into an 11" circle and chill.
Bring the sugar, cream, and butter to a boil. Reduce heat and simmer gently for 5 minutes. Remove from heat and stir in the rum.
Melt the butter in a 10" ovenproof skillet. Add the rum sauce and bring to a simmer. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet. Bake in the oven for 22-25 minutes, until the pastry turns golden brown. Cool in the skillet for 30 minutes before inverting onto a serving platter.
What worked: It tasted fine, similar in style to Bananas Foster. It came out of the pan more easily than I expected after the half hour cooling.
What didn't: The recipe says to make the rum sauce first, then tells you to roll and chill the pastry. I reversed the order so the pastry can chill while you make the sauce.
More importantly -- this wasn't a failure, but it didn't work. The sauce wasn't a caramel like a real Tarte Tatin, but a lightly-caramel-flavored splodge. When I inverted it, the puff pastry collapsed and sogged. The bananas didn't stick (again, because it wasn't a caramel but a thin sauce) and slid off in random directions.
Will I make it again? No. There might be other versions that work better. The wife really wanted this recipe so if she does again, I will read it carefully to make sure it doesn't have the same problems.
no subject
Date: 2021-01-12 08:11 pm (UTC)