Banana Coconut Tarte Tatin
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2 people
Ingredients
1 knob of butter
2 teaspoon(s) of coconut
75 gr sugar
2 sheet(s) of puff pastry
2 small banana(s)
Preparation
To make caramel.
I prefer to use liquid butter for this. Melt your butter in advance if you don't have any.
-
Place sugar in a warm pan.
-
After about a minute, add the liquid butter.
Stir sugar and butter together.
Spread it open en let it melt further.
-
Once the mixture gets an amber color, remove it from the heat.
To make the tarte tatin.
-
Preheat the oven to 200°C (400°F).
-
Pour the caramel into the small (ovenproof!) frying pans.
Don't worry about the caramel stiffening up again, it's normal when you poor it into a cold pan.
-
Put the banana slices on top of the caramel.
-
Cut a circle (as big as the top of the frying pan) out of the puff pastry.
-
Place puff pastry over the bananas and tuck the pastry in.
-
Cut a small x in the middle of your pastry to let damp escape.
-
Reheat the small pans on the stove for 5 minutes.
-
Place the pan in the oven for 10 minutes on 200°C (400°F) or untill ready.
-
Once ready, carefully turn the pan around and put the tarte tatin on a plate.
-
Finish off with some grated coconut.
source:
adapted from Tarte Tatin by Jasmin Schults & Anasa Bruchner