Banana Tarte Tatin

This is officially the most technical thing we've ever made O_O Ever. Because we had watched the Great British Bake Off series - I saw a lady on it make this tarte tatin and I was like: that looks niceee :D Need to make that. So as you may or may not know, I got the Great British Bake Off book over Christmas and I was so happy because it had the recipe for this tarte tatin inside. We were a little out of our depth with this one. But it was really worth it. It just tasted so good.

I know... It looks kinda wonky and we had to peel the banana off the tray and stick it back into place but it looks just like it does in the cookbook. Honest!

The rough puff pastry that you have to fold and chill a gajillion times.

The thing we ate while waiting for the rough puff pastry to chill. King prawn pasta! Owh yeah :D

The thing we ate after the pasta. Dan's mom's rocky road! Sooooo good.

Professional equipment ha. 

Making caramel is like the most stress inducing thing in the world. Will it burn? Is it burning? Has it cracked? Has it crystalised??? AHHHHH! 

Somehow managed to get through the caramel minefield and got the bananas on the tray.

Before.

After! 

So you just flip it over and you can see all the lovely caramalised bananas. 

We ate ours with cornish ice cream :)

Ingredients

For the rough puff pastry

225g/8oz plain flour, plus extra for dusting

pinch sea salt

190g/6¾oz unsalted butter, cold, cut into 2cm/¾in cubes

½ tbsp lemon juice

For the caramel

100g/3½oz granulated white sugar

60g/2¼oz salted butter

For the topping

3 firm bananas

1. For the rough puff pastry, sift the flour and salt into a large bowl and add the butter. Move the butter around until coated in the flour.
2. Mix 125ml/4fl oz of water and the lemon juice together in a jug and pour into the flour and butter. Using a butter knife, mix in the liquid and chop the butter slightly as you go, turning the bowl round, until the ingredients have combined into a dough.
3. On a floured work surface, tip the dough out and quickly shape it into a block. Roll out the dough into a rectangle roughly 35cmx20cm/14inx8in in size. With the short side of the pastry rectangle in front of you, fold the bottom third of the pastry to the middle, then fold the top half down to cover it. Roll the pastry out into a rectangle again and repeat the folding process. Turn the pastry a quarter turn and roll out and fold again. Repeat this 4-5 times.
4. After the last folding, wrap the pastry in cling film and leave to chill in the fridge for a few hours, or preferably overnight. When the pastry has chilled, preheat the oven to 180C/350F/Gas 4.
5. To make the caramel, heat the sugar with a tablespoon of water in an ovenproof frying pan over a low heat and slowly bring to the boil. Keep boiling until the syrup turns a light golden colour - this will take between 5-7 minutes. Add the butter in and swirl the pan (don’t stir) until it has all melted. Remove from the heat and leave to cool for a few minutes.
6. Slice the bananas into rounds and arrange in a pattern on the caramel.
7. Roll out the pastry and cut out a circle slightly bigger than your pan. Place the pastry on top of the bananas and tuck it in around the edges. Pierce the top of the pastry with a fork and place in the pre heated oven for 40-45 minutes, or until the pastry is golden and puffed up. Immediately turn the tart out onto a plate (take care as the caramel will still be very hot and may splash) and serve.