Banana Date Tarte Tatin
30 min·French
Banana Date Tarte Tatin
Ingredients
- 40g unsalted butter
- 1/3 cup brown sugar
- 1/4 cup pure cream
- 2 medium bananas, thinly sliced diagonally
- 5 fresh dates, halved, pitted
- 1 sheet frozen butter puff pastry, partially thawed
- Double cream, to serve
Instructions
3 steps
- 1
Preheat oven to 220C/200C fan-forced. Grease a 20cm-round cake pan. Line base with baking paper.
- 2
Place butter, sugar and cream in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until thickened slightly.
- 3
Drizzle sauce over base of prepared pan. Arrange banana and dates over sauce. Cut a 22cm round from pastry. Top banana mixture with pastry, pressing pastry down between edge of pan and the banana mixture. Bake for 12 to 15 minutes or until pastry is golden and puffed. Stand in pan 5 minutes. Carefully turn tart out onto a serving plate. Serve with double cream.
12 min
Progress
0 / 3 steps
