Nico’s Caramel Tarte Tatin (Thermomix & Conventional Methods)
Recipe: Caramel Banana & Rosemary Tarte Tatin
Cookbook : Food for Friends p.121 – Buy Now
After almost 15 years of presenting this recipe at our Cooking Passions Cooking Classes, this is still one of my all-time favourite “make-ahead” dinner party desserts!
I’ve added a little rosemary to the tarte, which acts as a subtle counterbalance to the sweetness of the banana. Some of our clients look at me like I’m crazy when I first show them this, but once they try it, they love it!
I say that it is “make ahead” as the caramel can be made and placed in the bottom of the baking tin or dish that you will eventually bake the tart and puff pastry in, up to 24 hours before actually baking the tart.
All you need to do when you’re ready to serve the Tarte Tatin is to cut up the fruit and place it on the caramel, which would have set solid; cover it with puff pastry, and bake in the oven! E voilà…dessert is served! The heat of the oven will bake the puff pastry and will also make the caramel go back to liquid, so you can tip it out of the baking tin and serve to your adoring guests!
Preparing the caramel is the most difficult part of this dessert, but the beauty is that this can be done well and truly before baking it. This is made even easier with the High Sugar Mode of the TM6, in which I’ve “hacked” a Cookidoo recipe so that the High Sugar Mode can be activated.
If you haven’t got a TM6, you can prepare the caramel in a heavy-based saucepan. The secret to making any caramel, is to never stir the sugar and butter once they have melted. Keep the spoon out of the equation, but continually swirl and shake the pan as the caramel bubbles away, to distribute the heat as the caramel forms.
Bon appetit!
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METHODS
150 g caster sugar
70 g unsalted butter, cold, diced
30 g water
2-3 bananas, sliced into 1.5cm rounds
1/2 sprig rosemary, needles only
1 x square of frozen puff pastry for 20cm baking tin/dish
Ice cream or cream, to serve
TM6 Method
Notes
- Use the following Cookidoo recipe – Tarte Tatin – https://cookidoo.com.au/recipes/recipe/en-AU/r731336 in order to activate the High Sugar function to prepare the Caramel.
- Use pre-made puff pastry, rather than preparing the Pastry in the recipe, so you will commence this recipe at STEP 3 of the “Caramel & Filling” section.
- Do not include lemon juice in the caramel step.
- Make sure to adjust the time in STEP 4 of the “Caramel & Filling” section, cook the caramel from the pre-set 10 minutes to 24 minutes in order to achieve a darker and thicker caramel than the original recipe.
- Use whatever fruit you’d like such as firm stonefruit or mangos when in season, apples, pears, pineapples which have all been finely sliced. Only use the rosemary with the banana combination.
- Preheat oven to 220°C and grease a round cake tin or ceramic baking dish (20 cm) with some butter.
- To guarantee the success of recipes using TM6 Sugar Stages mode, the ingredients used must exactly match the quantity and description given. The recipe should also be cooked immediately after placing the sugar with the other ingredients in the mixing bowl.
- Place sugar, butter, and 30 g water in mixing bowl, then start Sugar Stages. Set cooking time to 24 minutes (from the pre-set 10 minutes) to allow for a darker caramel to form.
- Immediately transfer prepared caramel to greased cake tin and either let cool until ready to bake tart (can be prepared to this stage up to 24 hours before baking). The caramel will set solid, but this will then soften when it comes time to cook the tart with its fruit and pastry.
- Clean mixing bowl immediately to remove caramel – Place 1 tbsp white vinegar and remaining 1000 g water in mixing bowl and start Pre-clean.
- Thirty minutes before wanting to serve the Tarte Tatin, preheat oven to 220C, if not already preheated. Slice bananas and lay over caramel, then sprinkle with rosemary needles. Cut puff pastry slightly wider than base of your prepared pan and place over caramel and banana. Tuck in the edges around fruit.
- Make 3-4 small vent holes in the dough with the tip of a knife, then bake for 30 minutes (220°C) or until pastry is cooked and golden brown.
- Remove from oven. While wearing oven mitts place a serving plate, which is slightly larger than the tin, over top and very carefully invert plate and tin together to turn out tarte tatin so that the pastry is now on the bottom and the caramel bananas on top. Leave to cool slightly and serve warm or cold with vanilla bean ice cream.
Conventional Method
100g caster sugar
100g butter, diced at room temperature
2-3 bananas, sliced into 1.5cm rounds
½ sprig of rosemary needles
1 x square of frozen puff pastry for 20cm baking tin/dish
icecream or cream, to serve
- Place butter and sugar into a medium sized heavy-based saucepan.
- Place on stove over high heat, and supervising continually, let the butter and sugar melt. It is important that you do not stir the mixture at anytime during the caramelising stages, as this may cause the mixture to crystallize.
- As sugar and butter are melting, swirl and shake the pan to ensure that butter and sugar mixture stay combined and heat uniformally.
- Continually swirl and shake the pan as the mixture bubbles and foams.
- Continue to heat and swirl until a golden brown caramel has formed (about 10 or so minutes). Don’t stir the mixture with a spoon at anytime,.
- Immediately pour caramel to prepared cake tin and either let cool until ready to bake tart (can be prepared to this stage up to 24 hours before baking tart). The caramel will set solid, but this will then soften when it comes time to cook the tart with its fruit and pastry.
- Thirty minutes before wanting to serve, preheat oven to 220C, if not already preheated.
- Slice bananas and lay over caramel, then sprinkle with rosemary needles. Cut puff pastry slightly wider than base of your prepared pan and place over caramel and banana. Tuck in the edges around fruit.
- Make 3-4 small vent holes in the dough with the tip of a knife, then bake for 30 minutes (220°C) or until pastry is cooked and golden brown.
- Remove from oven. While wearing oven mitts place a serving plate, which is slightly larger than the tin, over top and very carefully invert plate and tin together to turn out tarte tatin so that the pastry is now on the bottom and the caramel bananas on top. Leave to cool slightly and serve warm or cold with vanilla bean ice cream.
Bon appetit!