Directions:
- To make the tart: Combine the sugar and water in a 10-inch ovenproof sauté pan over medium heat; it should look like wet sand. Cook without stirring until the sugar melts and begins to caramelize into a syrup, about 3 minutes. Once the sugar starts to liquefy, stir with a wooden spoon so it doesn’t burn. Continue to cook until the sugar begins to boil and takes on a medium amber color, about 2 minutes more. Remove from the heat and carefully add the butter, stirring to melt. Set the pan aside so the caramel firms up slightly.
- Preheat the oven to 475°F
- Peel and slice the bananas crosswise into coins. Lay the puff pastry sheet on a lightly floured surface and roll it out slightly so it covers the pan, set a dinner plate on top of the pastry and cut around the outside rim to make a 10-inch circle.
- Place the banana slices over the caramel in tight, concentric circles to cover the entire bottom of the pan. Cover the bananas with the disk of puff pastry and make 3 slits in the top to let the steam escape. Using a pastry brush, coat the top with egg wash. Transfer to the oven and bake until the pastry is puffed and golden and the filling is bubbly, about 30 minutes.
- Remove from the oven and let the tart rest for 1 minute to settle. The pastry should have shrunken slightly and pulled away from the sides of the pan. Run a knife around the inside rim of the pan to make sure the tart will come out easily. Set a serving plate on top of the pan and quickly flip it over to invert the tart.
- To Server: Cut the Banana Tarte Tatin into wedges. Top each serving with a drizzle of the reserved Maple Crème Anglaise and a scoop of Maple Sugar Ice Cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.4 Kcal (785 kJ) | ||
| Calories from fat | 43.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 7% | |
|---|---|---|---|
| Cholesterol | 23.25mg | 8% | |
| Sodium | 25.4mg | 1% | |
| Potassium | 359.06mg | 8% | |
| Total Carbs | 35.19g | 12% | |
| Sugars | 22.02g | 88% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 3.07g | 6% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 11mg | 1% | |
| Amount Per 100 g | |||
| Calories | 154.33 Kcal (646 kJ) | ||
| Calories from fat | 36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 7% | |
|---|---|---|---|
| Cholesterol | 19.15mg | 8% | |
| Sodium | 20.92mg | 1% | |
| Potassium | 295.71mg | 8% | |
| Total Carbs | 28.98g | 12% | |
| Sugars | 18.14g | 88% | |
| Dietary Fiber | 2.55g | 12% | |
| Protein | 2.53g | 6% | |
| Vitamin C | 6.6mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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