{"id":2305,"date":"2011-04-25T15:13:15","date_gmt":"2011-04-25T07:13:15","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2305"},"modified":"2011-05-07T08:05:46","modified_gmt":"2011-05-07T00:05:46","slug":"2305","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/2305\/","title":{"rendered":"Banana and rosemary tarte tatin"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Spending time with friends is something that I love to do.\u00a0 And when they happen to be a fellow foodie it is an extra bonus for me because they tend to feel the same way I do when I talk about food and cooking.\u00a0 I get so exhilarated, almost like a “kid in a candy store”.\u00a0 My eyes get a little wider, I can’t wipe the smile off my face and when I speak the words tend to come out quicker than normal\u00a0due to pure excitement.\u00a0 All of this\u00a0could potentially be a little off putting, however I am fortunate that my friends understand I am driven by passion.\u00a0\ud83d\ude42<\/p>\n

My dear friend Julia came over last weekend to make tarte tatin.\u00a0 We had been discussing the\u00a0difficulties of making caramel and wanted to try and perfect it for this simply yet potentially challenging dessert.<\/p>\n

Both Jules and I have electric cooktops which means that the heat is not as consistent as a gas or induction appliance.\u00a0 While I am not one to blame my equipment, it does seem to be a common denominator for use both when it comes to caramel making failures.\u00a0 Using an electric cooktop seems to bring about a significant challenge when trying to make caramel using sugar and butter, as the sugar tends to clump and burn rather than actually dissolve.\u00a0 The only success I have ever had is to make caramel using sugar and water in the way described below.\u00a0 And while not traditional it works for me.<\/p>\n

Sometimes cooking has to be that way…..do what works for you!<\/p>\n

banana and rosemary tarte tatin (original recipe by\u00a0Nico Moretti “Food for Friends” adapted by Fiona at Food 4 Thought)\u00a0\u00a0\u00a0
\nmakes\u00a0one 20cm (8 inch) tart<\/span><\/p>\n

Ingredients
\n<\/span>120g (\u00bd cup\/4 \u00bc ozs) caster sugar
\n60ml (\u00bc cup) water
\n30g (1 oz) unsalted butter, diced
\n2-3 large bananas, (not too ripe), sliced\u00a0
\n2 teaspoons rosemary leaves\u00a0\u00a0
\n1 sheet of puff pastry
\nto serve<\/em>
\ndouble cream or vanilla ice-cream<\/p>\n

Preparation
\n<\/span>Preheat fan-forced oven to 190\u00b0C (375\u00b0F\/Gas 5).\u00a0 Take a 20cm non-stick frying pan and invert it onto sheet of puff pastry.\u00a0 Run a knife around the edge of the pan to create a circle the size of the top of the frying-pan (this should be bigger than the base).\u00a0 Place the pastry into the fridge until required.<\/p>\n

Place a medium size heavy based saucepan over a medium heat.\u00a0 Add the sugar and water, stirring until the sugar has dissolved.\u00a0 Increase the heat and bring the mixture to a boil.\u00a0 Make sure you have a cup of recently boiled water and a pastry brush handy to wash down the sides of the pot, this will prevent crystals forming.\u00a0 Continue to boil until it begins to colour.\u00a0 Swirl the pan (do not stir) to ensure even cooking.\u00a0 Continue to cook and swirl\u00a0until dark amber in colour (this will take about 5 minutes), remove from heat and add the butter.\u00a0 Stir to combine.\u00a0 Once combined, immediately pour into frying pan (make sure the pan can also go into the oven).<\/p>\n

Place banana slices\u00a0in a single layer on top of caramel.\u00a0 Lay the pastry on top of bananas.\u00a0 It should hang over the edge.\u00a0 Using the edge of a spoon, tuck in the extra pastry like you would tuck in a blanket.\u00a0 This creates a seal around the bananas and caramel.<\/p>\n

Bake in oven for\u00a015-20 minutes or until golden brown.<\/p>\n

Remove from the oven, and carefully invert onto a serving plate or board.\u00a0 Serve with cream or ice-cream.\u00a0\u00a0<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *When making caramel be sure not to stir it once the sugar has dissolved as this can cause the sugar to crystallise.\u00a0 The best method is to swirl the pan.\u00a0 *It can be a good idea to have a sink filled with cold water, if you feel the caramel is getting too dark remove it from the heat and place the base of the pan into the water.\u00a0 It will splutter a little but this will stop the cooking process almost instantly.\u00a0 *Always ensure you wear protective clothing (long sleeves, apron, shoes, etc) when making caramel as it gets very hot and sticky and will burn very quickly.\u00a0 If you do happen to splash some onto your skin run it under cold water immediately.\u00a0 *When making a tarte tatin it is important to tuck the pastry in as this contains the caramel as the base (that becomes the top when turned out).\u00a0 *We used an organic puff pastry that Jules found in the supermarket, no nasty additives and it definitely had the crunch factor.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 7.5\/10.<\/strong>\u00a0Like anything, the more you make this the easier it gets.
\nprep time: 10mins<\/strong>.
\ncooking time: 30mins<\/strong>
\ntotal:\u00a0 40 mins<\/strong><\/p>\n

taste: 7.5\/10<\/strong> from the man of the house,\u00a07\/10<\/strong> from Julia and 7.5\/10 <\/strong>from me.\u00a0 We tried this after we had taken these photos and we agreed it is best served\u00a0immediately, with vanilla ice cream (which we didn’t have).\u00a0 The flavours worked well together, the banana was soft and sweet from the caramel and the pastry crunchy.\u00a0 All the things you want in a good tarte tatin.\u00a0<\/p>\n

Jules also thought\u00a0it would work well with the classic apple, pear and also mango.\u00a0<\/p>\n

would I make it again:<\/strong> Maybe.<\/strong>\u00a0 This is not a dessert I cook often, however the simplicity of it (and knowing that I can do the caramel) has suddenly made it more attractive.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Spending time with friends is something that I love to do. And when they happen to be a fellow foodie it is an extra bonus for me because they tend to feel the same way I do when I talk about food and cooking. I get so exhilarated, almost like a “kid […]<\/p>\n","protected":false},"author":2,"featured_media":2324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[81,31,33],"tags":[4,104,105],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2305"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2305"}],"version-history":[{"count":13,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2305\/revisions"}],"predecessor-version":[{"id":2361,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2305\/revisions\/2361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2324"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}