Banana Tarte Tatin
Calling all caramel lovers: The banana tarte tatin in Linda Lomelino’s cookbook Lomelino’s Pies: A Sweet Celebration of Pies,Galettes & Tarts will satisfy all of your sugary hopes and dreams. Brilliantly baked in a skillet, a crispy puff-pastry crust cradles buttery, sticky bananas. Yum.
1 sheet puff-pastry dough, thawed if frozen
2 tablespoons unsalted butter
⅓ cup granulated sugar
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
3 small bananas
1. Prepare the Pie Crust: Take the puff pastry out of the refrigerator and leave it at room temperature for a few minutes if it feels hard. On a lightly floured work surface, roll out the sheet into a 9-inch square. Trace and cut out an 8½-inch circle. Lay the dough circle on parchment paper-lined plate and refrigerate it while you prepare the rest of the tart.
2. Preheat the oven to 400°F.
3. Make the Filling: Melt the butter in a medium ovenproof skillet over medium heat. Add the sugar, salt and cinnamon and reduce the temperature to medium-low. Cook, stirring occasionally, until the sugar melts completely and becomes golden brown, 8 to 10 minutes. Remove the skillet from the heat.
4. Slice the bananas down the center and arrange them in the melted sugar in the skillet.
5. Remove the puff pastry from the refrigerator and lay it on top of the bananas. Working as quickly as possible, use a wooden spoon to poke the edges of the dough down around the bananas. Use a knife to cut a few holes.
6. Place the pan on the middle rack of the oven and bake the pie for 25 to 30 minutes, until the pastry is golden brown.
7. Let the pie cool for a couple of minutes. Take out a plate that is somewhat larger than the pan. Place the plate over the pan and carefully flip both the pan and the plate so that the pie falls out onto the plate.