Description
Sweet, caramelized plantains are nestled in puff pastry and served with coconut for a simply delicious dessert.
Ingredients
Scale
- 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
Instructions
- 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.
- Category: Dessert, Baking
- Cuisine: French