Sweet, caramelized plantains are nestled in puff pastry and served with coconut for a simply delicious dessert.
By Swathi Iyer
When comes to cooking with bananas, I like to use plantains instead, its natural sweetness is doubled when it is caramelized. Also while growing up, mom used to make plantain with ghee and brown sugar mixture as our after-school snack. Sometime she would add some fresh coconut too. So when I thought of making tarte tatin. I want to recreate that using plantain, butter and brown sugar.
The tarte Tatin is an upside-down pastry in which the fruit are caramelized in butter and sugar before the tart is baked. Traditionally it is made with apples, nowadays you can see it with all other fruit.
Plantains are much more sturdy compared to bananas. I didn’t use any bourbon in sauce. I used just a splash of vanilla. I also used only one sheet of puff pastry and made it in a pie plate to prevent the oozing out of liquid during baking. If you like puff pastry recipes you will love it. Here comes the simple plantain tarte tatin.
- 1 sheet frozen puff-pastry dough, thawed
- 3 tablespoons (42 grams) unsalted butter
- ¼ cup (50 grams) packed dark-brown sugar
- ½ teaspoon (2 mL) sea salt flakes
- 2 large ripe plantain, peeled,sliced in 1 inch pieces
- 1 teaspoon (5 mL) vanilla extract
- 1 tablespoon of dessicated coconut
- All purpose flour for dusting
- Preheat oven to 400°F (200°C). If using a 9 inch thick skillet use that other wise roll out your puff pastry on a floured surface to a 5-inch circle and 4 inch rectangle , and trim if necessary. Transfer the pastry to the fridge until needed.
- Melt the butter in the sauce pan over medium-high heat. Stir in the sugar and salt. Cook, swirling the skillet occasionally, until the mixture turns medium amber, about 3 minutes.
- Pour the sugar liquid into two pie plate like me or if you using the skillet you can cook sugar in the skillet.
- Arrange the plantains in the pie plate or skillet, overlapping them slightly.
- ( If you use skillet, then you can cook the plantains for 3 minutes in stove top before placing the puff pastry, if using pie plate then skip this method). Place the pastry round on top of the plantains and add vanilla extract on the top, and transfer it to the oven. Bake until the pastry is golden brown and puffed, about 25 minutes.
- Remove the tarte from the oven, and carefully invert the tart onto a serving plate. when you are ready to serve sprinkle the desiccated coconut.
Swathi ( Ambujom Saraswathy) loves to explore cuisines from all over the world, and write about the ones that she and her family enjoyed on her blog Zesty South Indian kitchen. She loves to gives an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. She is also a mom to two wonderful young kids who gives a up or down vote to the food she creates.