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.
Delicious plantain tarte tartin goes well with dollop of ice cream.
Ingredients
- 1 sheet frozen puff-pastry dough, thawed
- 3 tablespoons (42 grams) unsalted butter
- ¼ cup (50 grams) packed dark-brown sugar
- ½ teaspoon (2 mL) sea salt flakes
- 2 large ripe plantain, peeled,sliced in 1 inch pieces
- 1 teaspoon (5 mL) vanilla extract
- 1 tablespoon of dessicated coconut
- All purpose flour for dusting
Instructions
- Preheat oven to 400°F (200°C). If using a 9 inch thick skillet use that other wise roll out your puff pastry on a floured surface to a 5-inch circle and 4 inch rectangle , and trim if necessary. Transfer the pastry to the fridge until needed.
- Melt the butter in the sauce pan over medium-high heat. Stir in the sugar and salt. Cook, swirling the skillet occasionally, until the mixture turns medium amber, about 3 minutes
- Pour the sugar liquid into two pie plate like me or if you using the skillet you can cook sugar in the skillet.
- Arrange the plantains in the pie plate or skillet, overlapping them slightly.
- ( If you use skillet, then you can cook the plantains for 3 minutes in stove top before placing the puff pastry, if using pie plate then skip this method). Place the pastry round on top of the plantains and add vanilla extract on the top,
- and transfer it to the oven. Bake until the pastry is golden brown and puffed, about 25 minutes.
- Remove the tarte from the oven, and carefully invert the tart onto a serving plate. when you are ready to serve sprinkle the dessicated coconut.
Notes
This recipe is adapted from here
Copyright ©2015 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved
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.
mjskitchen says
OH how I love the sweetness of ripe plantains! What you've done here is awesome! This is a must make! Hope you're not having any problems with the wind and rain Swathi!
Hadia says
I love tart tatin a lot, Swathi, and love too your plantains variation! The tart is just amazing! Pinning!
Reeni says
You are making so many tempting treats Swathi! Good idea to use puff pastry and plantain. Glad you are safe from all the storms.
jeena says
Dessert Looks inviting, and yummmmm
padma says
Hope all is well swathi!!..This tart looks absolutely delicious..drooling!!
Joanne T Ferguson says
Looks like an interesting combination Swathi Pinned and shared!
traditionallymodernfood says
Tart looks yum.. Was reading about the weather.. Hope all good Swathi tc
Swathi says
Thanks We are fine vidya, Still rain is in the forcast for weekend.
Nalini Somayaji says
Delicious inviting desert plantain tarte tatin ...should try some time ..superb clicks..
Sarah says
That looks delicious, Swathi... Hope the rains have subsided and mother nature is back to her calmer self.
Swathi says
Today is rain free, but there is rain in the forecast for weekend.
julie says
looks simply yumm n delicious 🙂
Ritu ahuja says
Super delicious dessert. Love it 🙂
Jean | DelightfulRepast.com says
Swathi, that looks wonderful! I must try this soon because I am sure to love it! And I hope everyone will be safe through the storms.
Subha says
Loved the clicks Swathi..The recipe is very new to me but love to try this..
Anu-My Ginger Garlic Kitchen says
Beautiful and delicious dessert! AMAZING share! 🙂
Sundari says
YUmmy dessert!! Lovely clicks!!
Rafeeda says
Drooling at that delicious looking tart... lovely dessert with a scoop of ice cream....
Marina says
Dear Swathi, always such a tasteful looking things at your blog! 🙂 Yum!
marudhuskitchen says
nice dessert recipe a new unique one
rebecca says
this looks really good and so pleased your ok with the flooding
Swathi says
Yes we are fine. Rebecca.
wattoote says
in France Tarte TATIN (not tartin 😉 is made with apples but yours, with plantain is more exotic i would say ! biz
Swathi says
you are right it is tarte tatin. I think I added an extra r there. yes plantains makes it more delicious.
amrita says
hope you all are well now...lovely dessert
Swathi says
We are safe thanks for asking.