This tarte was quite simple and quick. You could make it with apples, pineapple or pear(need to cook an extra 5 minutes in brown sugar butter mixture) or peaches. Add almond extract instead of vanilla for a simple but delicious change.
- All-purpose flour, for work surface
- 1 piece(200 grams/ 7 ounces) frozen puff-pastry dough, thawed in the refrigerator overnight or at room temperature for 2 hours
- 3 tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon sea salt
- 5 large ripe bananas, peeled, halved lengthwise
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon or Scotch (optional)
- 1/8 teaspoon cinnamon or nutmeg
- Vanilla ice cream or whipped cream, for serving
1. For this recipe, you’ll need a 9-10 inch cast iron pan. Preheat your oven to 400°F (200°C). Roll out your puff pastry on a floured surface to a 9 or 10 inch circle, it does not need to be a perfect circle, just large enough to reach the inside edge of the cast iron pan. Fold the well floured, rolled out puff pastry in half and then wrap loosely in a clean tea towel until completely covered, transfer to the fridge until needed.
2. Melt the butter in the cast iron pan over medium-high heat. Stir in the sugar, salt, and cinnamon or nutmeg (if using). Cook, stirring frequently to make sure the sugar doesn’t burn, about 3 minutes.
3. Arrange the bananas in the cast iron pan, overlapping them slightly. Cook, without stirring, for 3 minutes. Drizzle the vanilla and the alcohol of your choice (if using) over the bananas, and cook another 1-2 minutes. Remove the bananas from heat.
4. Lay the pastry round on top of the bananas, tuck in the edges and place it in the preheated oven. Bake until the pastry is golden brown and puffed, about 25 minutes. Remove the tarte from the oven, and carefully invert the tarte onto a serving plate. Serve with vanilla ice cream, whipped cream or both!