5:n raaka-aineen banaani tarte tatin
During these difficult times, I think I have watched more Netflix than I ever thought possible. I got this idea from ‘Nadiya’s Time to Eat’ (Nadiya, of Great British Bake Off fame). Her recipe was simple to veganise and tasted so so good. I don’t know if there is anything better than warm bananas, caramel and crispy pastry. I topped mine with a scoop of my dark muscovado ice cream. It was a match made in heaven.
Banana Tarte Tatin – serves 4 – 6
600 g pack vegan friendly frozen puff pastry
75 g plant based butter substitute, I used Flora
100 g brown sugar (or a half half mixture of dark muscovado and regular white sugar)
50 g nuts, roughly chopped (pecans or hazelnuts work well)
4 bananas, sliced into rounds
Preheat your oven to 180C and have a 23cm/9in ovenproof pan at the ready.
Roll out the pastry to a 1cm thickness, then cut out a circle about 2cm wider than your pan, (I used a 23 cm oven proof frying pan). Place it on a chopping board/ baking sheet and leave it in the fridge while you make the caramel.
Put the sugar and vegan butter into the pan, stirring until the sugar dissolves. Turn the heat up, swirling occasionally and allow the caramel to darken a little and thicken, being careful that it does not burn.
Remove the pan from the heat and sprinkle on your nuts. Add the bananas to the caramel in a single layer and then lay the pastry on top and gently lift and tuck it around the sides of the pan. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes.
Allow the tart to cool for a few minutes, before placing a plate over the pastry and carefully flipping over to remove the tarte tatin.