Sometimes, you can go for no less than scrumdiddlyumptious. What exactly falls under this description can differ from person to person, but for the boyfriend all core components are found in this magical recipe. While taking the photos, he had a hard time. The natural glazing of the tarts kept him spellbound and he sat there silent, with his eyes fixed on "the prize". Nonetheless he had to wait until I was finished. Don’t want those boyfriends to get unruly now.
Caramel is essential for this recipe. If it starts to congeal again while you're preparing the banana or the pastry, don't panic. Once you pop that bad boy onto the stove, it will melt and make everything taste fantastic.
Banana on rock-hard sugar mixture. You can vary the thickness of the pieces. I indulged my love's appetite and bulk it up for him. He's bananas for banana, and I'm as sweet as caramel. It’s like we are this recipe.
At one point or another it always comes back to combining different savory items so they can intermingle. Rinse and repeat until magic happens. There’s bound to be a metaphor for social bonding in there somewhere.
And then the pictures were all taken and it was time to consume! Like a seven year old Frank took great care to waste nothing of this preciousness. Every drop of caramel and every bit of banana was licked off the plate, with the greatest of care. If only he were as good at detecting actual gold as the sugary kind...
Still, not only does such fervor prevent you from having to scrape while doing the dishes, as a cook it also gives you that most treasured feeling: someone really, really enjoyed my cooking.
Go ahead, give this charm spell a try.
Banana Coconut Tarte Tatin
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2 people
show metric units
show US units
1 knob of butter
2 teaspoon(s) of coconut (dried and grated)
75 gr sugar
2 sheet(s) of puff pastry (a bit larger than your 2 small pans)
2 small banana(s) (cut into 1cm slices)
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.
adapted from Tarte Tatin by Jasmin Schults & Anasa Bruchner