Delicious plantain tarte tatin, you can have them without ice cream too.
Here in Houston day before yesterday we had very heavy thunderstorms. All night the city kept issuing flash flooding advisory on the phones and the loud emergency beeps kept us awake. The rains started around 8.30 P.M and there was continuous rainfall for about 5 -6 hours. We lost power twice but it came back after 15 minutes each time. Yesterday morning on TV they are showing lot of stranded cars on highways, and few people had died due to this flash flooding, roads had turned into little lakes. Today also there is heavy rains in morning. Since my kiddos had no school so I didn’t venture out. While sitting at home with two naughty ones, I made some easy dessert plantain tarte tatin for them.
When comes to cooking with bananas, I like to use plantain, its natural sweetness get doubled when it is caramelized. Also while growing up, mom used to make plantain with ghee and brown sugar mixture as our after-school snack. Sometime she would add some fresh coconut too. So when I thought of making tarte tatin. I want to recreate that using plantain, butter and brown sugar.
The tarte Tatin is an upside-down pastry in which the fruit are caramelized in butter and sugar before the tart is baked. Traditionally it is made with apples, nowadays you can see it with all other fruit. Ttarte Tatin was first created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. Even though there is more conflicting stories about the origin of tarte tartin, most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. It resulted in burning smell, and she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.
Plantains are sturdy compared to bananas. I didn’t use any bourbon in sauce. I used just a splash of vanilla. I also used only one sheet of puff pastry and made it in a pie plate to prevent the oozing out of liquid during baking. If you like puff pastry recipes you will love it. Here comes the simple plantain tarte tatin.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.