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Serves 6-8: @mailonline On Twitter Dailymail On Facebook
Serves 6-8: @mailonline On Twitter Dailymail On Facebook
This twist on the famous French apple or pear tarte tatin is not only one of the easiest desserts in the world to
make but one of the most delicious. It also shows just how brilliantly unusual combinations can work. Black
pepper provides the heat and the pink peppercorns a mild fruitiness. I never bother making my own puff pastry at
home just make sure you buy an all-butter one.
SERVES 6
50g (2oz) butter, softened
1 vanilla pod, split open and seeds scraped out
12 tsp pink peppercorns, crushed in a mortar
12 tsp black peppercorns, crushed in a mortar
100g (312 oz) caster sugar
6 large ripe bananas, peeled
320g ready-rolled sheet of all-butter puff pastry
Preheat the oven to 200C/Gas 6.
Spread the butter evenly across the base of a 20cm (8in) ovenproof frying pan. Add both the vanilla pod and
seeds. Top with a third of the crushed peppercorns, then sprinkle over the sugar.
Peel the bananas and cut into pieces 3cm4cm (114 in -112 in) thick. Arrange them cut side down in
concentric circles in the pan so that they are the same height as the rim. Sprinkle over another third of the
crushed peppercorns.
Unroll the pastry sheet and, using a plate slightly larger than the top of the pan, cut out a circle. Drape the
pastry over the bananas and tuck the edges down the sides of the pan with the back of a spoon. Pierce the pastry
a few times with the tip of a sharp knife.
Place the pan over a medium-high heat for 34 minutes, until the sugar dissolves, then shake gently as it
caramelises to a toffee colour and starts to bubble up the sides. Transfer to the oven and bake for 3035 minutes,
until the pastry is golden brown. Leave the tarte to stand for 10 minutes, then invert it carefully on to a serving
dish.
Remove the vanilla pod, sprinkle the tarte with the remaining crushed peppercorns, then cut into wedges and
serve.
HOW TO MAKE THE PERFECT TARTE TATIN
Its important to make a couple of holes in the pastry lid, otherwise the steam caught underneath will stop the
pastry from cooking. Before turning out the tarte, give it a quick blast of heat on the hob, shaking the pan slightly
to help to release the fruit cleanly from the caramel.
Read more: http://www.dailymail.co.uk/home/you/article-2419892/Food-special-Spiced-banana-tarte-tatin.html#ixzz3nJaaZ08B
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