Caramel Banana Upside Down Tart Recipes

BANANA CREAM TART WITH SALTED CARAMEL

Steps:

• Place 1 large banana and lemon juice in food processor bowl fitted with metal blade. Cover; process until smooth. Add all remaining filling ingredients. Cover; process until smooth.
• Pour banana mixture into 2-quart heavy saucepan. Cook over medium heat, stirring constantly with whisk, 7-9 minutes or just until mixture comes to a boil and thickens. Remove from heat. Pour filling into bowl. Place plastic food wrap directly onto surface of filling. Refrigerate about 2 hours or until cool.
• Heat oven to 350°F.
• Combine all crust ingredients in bowl; mix well. Press mixture firmly onto bottom and sides of 10-inch tart pan with removable bottom. Bake 10-12 minutes or until lightly browned and set. Cool completely.
• Place chilled whipping cream and powdered sugar into chilled deep bowl; beat at high speed until stiff peaks form. Gently stir 1 1/2 cups whipped cream into cooled filling. Pour into prepared crust. Cover; refrigerate about 3 hours or until set.
• Garnish individual servings with remaining whipped cream and sliced bananas, if desired. Drizzle each serving with about 1 tablespoon warm caramel ice cream topping; sprinkle with sea salt, if desired.

UPSIDE-DOWN CARAMEL BANANA CAKE

Steps:

• Preheat oven to 180C (170C fan-forced).
• Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
• For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
• Add brown sugar and golden syrup.
• Cook for 3 minutes, stirring occasionally.
• Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
• Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
• In a small bowl, mash the very ripe banana well then mix in the sour cream.
• Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
• Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
• Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
• Add the mashed banana and sour cream mixture and beat briefly to combine.
• Now, peel the just-ripe bananas and slice them on the diagonal.
• Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
• Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
• Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
• Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
• Take a bread knife and gently smooth the batter until it is spread evenly.
• Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
• The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
• Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
• Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
• Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
• If any bananas stick to the top of the tin, simply remove them and press back into the cake.
• Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
• If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
• If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

BANANA UPSIDE-DOWN TART

Steps:

• Make the crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or overnight).
• Preheat oven to 375 degrees. Make the filling: In a 10-inch ovenproof skillet, melt butter and brown sugar over medium-high, stirring constantly, until mixture is bubbling, 3 minutes. Remove from heat and add rum, swirling to combine. Arrange banana slices in an even layer over sauce.
• On a floured work surface, roll dough into a 12-inch round. Place on top of bananas and fold overhang inward. Bake until crust is golden and mixture is bubbling around edge, 45 to 50 minutes. Invert onto a serving plate and serve warm.

BANANA TARTE TATIN

Steps:

• For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze.
• For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready.
• Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel.
• Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly.
• Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25-30 minutes.
• Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream.

CARAMEL BANANA UPSIDE DOWN TART

Steps:

• Have a round tart tin ready.
• Roll out the puff pastry until it is slightly larger than the tin. Set aside.
• Melt butter and pour into the base of tin.
• Sprinkle the butter with the demerara sugar.
• Place the banana slices in to look nicely arranged around the whole base of the tin.
• Now place the puff pastry on top of the banana mixture, tucking in the excess around the sides; you want the fruit to be sealed.
• Bake in a medium to hot oven for 12 minutes.
• To serve, turn upside down on a serving plate so that the banana and toffee sauce is now showing.
• Serve hot with ice cream.
• Enjoy.