Banana Flip Pie (Tart Taten)
by Editorial Staff
The banana cake is based on the famous French Tarte Tatin cake, but unlike the original it does not contain apples. Such a pie with bananas turns out to be tasty, tender, juicy and not at all cloying, because the dough is prepared practically without sugar. Banana baking lovers will definitely appreciate it!
Servings: 8
Cook: 1 hour
Ingredients
- Bananas – 3-4 pcs.
- Butter (soft) – 100 g
- Sour cream 15-20% – 100 ml
- Eggs (small) – 2 pcs.
- Sugar – 15 g
- Flour – 300 g (2 cups, 250 ml)
- Baking powder – 1 teaspoon
For caramel:
- Sugar – 100 g
- Butter – 20 g
Directions
- Prepare the dough: In a bowl, combine soft butter and sugar. Using a whisk, rub the butter and sugar thoroughly for 2-3 minutes.
- Add eggs one at a time, carefully mixing each into the mass.
- Add sour cream and mix well again.
- Add flour and baking powder at the very end.
- Knead a soft dough.
Wrap it in plastic wrap or bag and refrigerate for 10-15 minutes. - Place a baking dish in the oven (mine is 24 cm in diameter). The mold must be warmed up so that the caramel does not freeze from the temperature drop and it can be distributed evenly over the surface of the mold.
Turn on the oven, set the temperature to 180 ° С.
For the caramel, place the butter and sugar in a heavy-bottomed saucepan. - Keep the saucepan on low heat until an amber caramel is obtained. Do not stir the sugar during cooking, but tilt the saucepan in different directions so that the caramelization process goes evenly.
If the caramel is ready, but a layer of melted butter is visible on the surface, remove the saucepan from the heat and stir well until smooth. - Remove the preheated dish from the oven and pour the caramel into it. Spread the caramel evenly.
- Peel the bananas and cut them into longitudinal slices about 5-6 mm thick. Arrange the slices evenly over the caramel.
- Remove the dough from the refrigerator, put it on a work surface and roll it into a round layer 24-25 cm in diameter and about 1.5 cm thick.
- Place a layer of dough on top of the bananas.
Slightly press the dough along the edge. - Send the Taten banana tart to the preheated oven and bake for 30 minutes, until golden brown.
- Cover the pan with the finished cake with a dish of a larger dia or a board and turn it over very carefully, but quickly (the caramel is liquid and it will flow out of the pan, so take care of your hands). Remove the form.
Banana flip cake (Tart Taten) can be served both warm and cold.
Bon Appetit!
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