Friday, December 4, 2009

Banana Tartins

It appears a tarte tartin is an upside down tart. This dessert has the crust on the top and the cream on the bottom. We had some creme fraiche that was about to expire, so I searched foodgawkers for recipes and found Banana Tatins Verrines from I made some modifications to the recipe to fit the ingredients on hand and was pleased with the result. It looked pretty to start but I ended up mixing it all together to eat it, so it didn't matter what was on top or on bottom. But I liked how it tasted. It's rather rich and not something I could eat every day of the week, but kind of want to eat it again tonight. The recipe makes two servings.

1/2 cup plus 1 tablespoon brown sugar
3 tablespoons butter
2 tablespoons water
2 bananas, sliced
1 tablespoon oats
3 tablespoon flour
1 teaspoon cinnamon
1 tablespoon coconut
1/2 cup half fat creme fraiche (I think plain yogurt would work as well)

Preheat oven to 350 degrees. To make the crumble combine in a pie dish combine 1 T sugar, 1 T butter, flour, oats and cinnamon. Mix together with a fork and bake for 15 minutes until browned. It made more crumble than we needed, so I used the rest in another recipe.

While the crumble is baking, mix the water and remaining sugar in a saucepan. Bring to a boil and continue to stir for about five minutes until caramelized. Add the remaining butter and stir for another minute. Remove from heat. Allow to cool for several minutes and add the bananas and stir to make sure the fruit is covered with the caramel sauce.

Divide the creme fraiche between two small glasses. Add the banana mixture and top with the crumble. (The original recipe says to let the crumble cool, but I didn't and like the warm mixture.) Serve with a spoon and enjoy!

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