Banana tarte tatin with orange cream

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle


Banana tarte tatin:

• 100ml butter, cubed
• 60ml castor sugar
• 1 tsp (5ml) vanilla extract
• 1 roll (250g) puff pastry, defrosted
• 6 large firm bananas

Orange cream:

• ½ cup (125ml) castor sugar
• ½ cup (125ml) orange juice, heated
• Juice of ½ small lemon
• Finely sliced or grated peel of 1 large orange
• 1 cup (250ml) cream, whipped

Preparation method

Banana tarte tatin:

  1. Preheat oven to 180°C.
  2. Heat butter, and then add sugar and vanilla. Stir constantly, and cook until the sugar has all dissolved and the mixture is golden and caramelised.
  3. Pour into a 23cm or 25cm round pie dish.
  4. Peel bananas, slice and lay carefully on top of caramel.
  5. Place pastry on a floured surface. Roll until you have a circle slightly bigger than the dish, and about ½cm thick.
  6. Drape pastry over a rolling pin, and carefully lay it on the pie dish, gently tucking it around the bananas to make sure they’re well covered with no gaps. Prick the pastry a few times.
  7. Bake on the second oven rack from the top until golden, about 25 to 30 minutes.
  8. Remove from oven, place a serving dish on top of the pie dish and tip to invert. Take care – the sugar is very hot.
  9. Serve immediately.

Orange cream:

  1. Heat sugar and cook to caramelise.
  2. Add hot orange juice, and stir to form a syrup.
  3. Stir in the orange peel, and cook for 1-2 minutes. Cool completely.
  4. Stir the orange mixture through the cream.