Banana tarte tatin
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- Chop
- ½ tbsp lemon juice
- 100g/3½oz granulated white sugar
- Water
- 190g/6¾oz unsalted butter, cold, cut into 2cm/¾in cubes
- 225g/8oz plain flour, plus extra for dusting
- 3 firm bananas
- pinch sea salt
- 60g/2¼oz salted butter
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
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Banana
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims
- Vitamin B6 contributes to normal homocysteine metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 contributes to normal psychological function.
- Vitamin B6 contributes to normal red blood cell formation.
- Vitamin B6 contributes to the normal function of the immune system.
- Vitamin B6 contributes to the reduction of tiredness and fatigue.
- Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Source of potassium · 358 mg per 100 g, 18% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Bananas, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- For the rough puff pastry, sift the flour and salt into a large bowl and add the butter. Move the butter around until coated in the flour.
- Mix 125ml/4fl oz of water and the lemon juice together in a jug and pour into the flour and butter. Using a butter knife, mix in the liquid and chop the butter slightly as you go, turning the bowl round, until the ingredients have combined into a dough.
- On a floured work surface, tip the dough out and quickly shape it into a block. Roll out the dough into a rectangle roughly 35cmx20cm/14inx8in in size. With the short side of the pastry rectangle in front of you, fold the bottom third of the pastry to the middle, then fold the top half down to cover it. Roll the pastry out into a rectangle again and repeat the folding process. Turn the pastry a quarter turn and roll out and fold again. Repeat this 4-5 times.
- After the last folding, wrap the pastry in cling film and leave to chill in the fridge for a few hours, or preferably overnight. When the pastry has chilled, preheat the oven to 180C/350F/Gas 4.
- To make the caramel, heat the sugar with a tablespoon of water in an ovenproof frying pan over a low heat and slowly bring to the boil. Keep boiling until the syrup turns a light golden colour - this will take between 5-7 minutes. Add the butter in and swirl the pan (don’t stir) until it has all melted. Remove from the heat and leave to cool for a few minutes.
- Slice the bananas into rounds and arrange in a pattern on the caramel.
- Roll out the pastry and cut out a circle slightly bigger than your pan. Place the pastry on top of the bananas and tuck it in around the edges. Pierce the top of the pastry with a fork and place in the pre heated oven for 40-45 minutes, or until the pastry is golden and puffed up. Immediately turn the tart out onto a plate (take care as the caramel will still be very hot and may splash) and serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula
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Sieve
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Rolling pin
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Measuring jug