Banana Tarte Tatin

Wow! Wow! Happy 2013!

This has become one of my favorite desserts and I get my dose of vitamin K.  Let me briefly tell you why vitamin K (Potassium) is important in ones diet.  If you’re like me, I love sports, which means I need to hydrate because I lose electrolytes.  Lack of K causes fatigue and cramping. Yes! cramping and I know that all too well, on 4 parts all at the same time during a tennis match..that was “no bueno”.  So get your does of K daily and you can play your match or game without interruption.  So I digress…

Please don’t fret, this is super easy to make.   Here is what you need:

* Preheat the oven at 350

* Cast Iron Skillet

* One Puff Pastry Sheet- rolled out and make a 9 inch round. (See illustration below)

* 4-6 Bananas (yellow, no bruises)-  Slice in half horizontally to have 2 parts.  Then slice each of those parts vertically, now you will have 4 slices.

* 4 TBSP unsalted butter

* 1/2 cup dark brown sugar

* 2 tsp vanilla

* 1 tsp dark rum

To prepare the puff pastry, roll it out to 12 inches.  Form it to a 9 inch sized round (see illustration).  Place in the refrigerator until the bananas are prepared.

To prepare the bananas, melt butter in a cast iron pan, add the brown sugar and stir until melted and incorporated.

Add the vanilla and dark rum. Stir for another minute.

Remove pan from the heat.

Place the bananas sliced side down into the pan.

Return the pan back to the heat on low and cook for another 5-7 minutes until the sugar is incorporated into the bananas.

Top the bananas with the 9 inch cut round puff pastry.

Bake in the oven for until the pastry has puffed. About 20-25 minutes.

Invert into a cake plate.

Best served with either vanilla or butter pecan ice cream or just plain old fashioned homemade whip cream.

Happy EATs!

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