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Sunday, 30 September 2012

Tarte Tatin

I was treated to a copy of this series GBBO Cookbook! Decided to attempt Sarah Jane's Banana Tart Tatin... Banana, caramel and pastry. Easy as... Oh no. No. No. 

The pastry proved to be the easy part! Making the caramel took three attempts and turning the tart out wasn't as successful as I'd hoped, lots of the bananas stayed in the dish. But oh well, it tasted great in the end!

Ingredients for the rough puff pastry
225g plain flour
a pinch of salt flakes
190g butter, cubed
1 teaspoon lemon juice
140ml icy water
For the caramel
100g caster sugar
60g butter, cubed
For the topping
3 large bananas 

Method
1. To make the pastry, sift the flour and salt into a mixing bowl. Add the cubes of butter and toss them until they are coated in flour.
2.Mix the lemon juice and icy water together and add to the bowl. Using a palette knife, work in the liquid, cutting the butter as you mix and rotate the bowl.
3. When the dough has come together in a shaggy lump, turn out onto a floured surface and shape into a block.

4. Roll out the pastry into a larger rectangle. Fold in three, like a letter. Give it a square turn, roll and fold like before. Wrap and chill for 20 minutes. Repeat the rolling, folding and chilling twice until it has been folded a total of six times. Wrap and chill for at least an hour before using. 
5. Preheat the oven to 180. To make the caramel put the sugar in a non-stick pan on a low heat. Do not stir or touch it. Let it melt completely. Turn up the heat and let it boil, when it starts to colour swirl it around to amalgamate all bits that might be left. Remove from the heat, add the butter and swirl it around. Pour the caramel into the dish. (Unless you make the caramel in the pan you intend to bake in. I would've done this but didn't have the right kind of pan!)
6. Cut the bananas into 1.5cm discs and place in the pan, on top of the caramel. 
7. I only ended up Roll out the pastry until very thin. Cut into a circle just bigger than your dish. Using your rolling pin, place the pastry on top of the bananas. Prick the pastry with a fork.
8. Bake for 30 minutes until the pastry is golden, puffed up and crisp. Put a plate over the pan and invert onto it. Take care while doing this as the dish will be hot! 
A lot of the bananas stuck to my dish and I had to take them out and place them back on my tart! With a bit more practise, hopefully this won't happen again!


Ta da!
Intend to practise this one some more, loved making the pastry. Until next time, tatin! X Bo

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