Banana Tartes Tatin: 3 Ingredient Treat

What to do when your husband craves sweets, and you want to get rid of bananas that are starting to get ripe… A search through Epicurious.com found a simple recipe that turned out insanely good. I made them a little healthier by reducing butter and sugar by 50% or more. This recipe can easily be adapted to an apple tartes tatin.

Ingredients:

• 4 tbsp butter, softened

• 2 tbsp brown sugar

• 4 firm bananas, cut into 1/4 inch rounds

• 1 sheet of Pillsbury puff pastry, thawed at room temperature for about 30 minutes

Instructions:

• Thaw frozen puff pastry at room temperature for about 30 minutes while preparing other parts

• Pre-heat oven to 400F

• Butter bottom of ramekin dishes generously (6 small sized), save a pea size butter on top of bananas in each ramekin

• Sprinkle brown sugar over butter in each ramekin (about 1 tsp per dish)

• Layer banana slices in decorative pattern (as much as possible), distributing evenly among the number of ramekins used

• Place a pea sized butter on top of bananas

• Cut rounds to fit ramekin dishes, with a slightly larger circumference to tuck the edges in

• Place ramekins on baking sheet and bake for 20-25 minutes

• Enjoy, either by flipping over to a place or eating straight out of the ramekins.

Note: (1) Be sure to use firm, not over ripe bananas, and don’t skim on butter. (2) Each dish can be stored in fridge for a few days and baked individually. (3) For apple tartes tatin, try make caramel sauce (sugar + little water, then add butter after sugar caramelized), then cook with apple pieces to soften before adding to ramekins. (4) Next will try to make butter based puff pastry dough which is almost impossible to find store-bought versions. Serious Eats all butter apple pie crust is a contender. See apple pie recipe