Thursday, December 29, 2011
This dessert is much more decadent than most we feature, which makes it ideal for special occasions this holiday season! While there are several different components, they are all quite easy to prepare. We hope you and yours enjoy it as much as our friends did! We also wish you a New Year as sweet and rich as this tart!
Note: Alfred went absolutely ga-ga over the caramel sauce – if you have any left over it is great drizzled over just about any loaf or bundt cake in place of a glaze, and it is also perfect for spreading on apple slices.
1 Sheet of Puff Pastry, thawed
2 Tablespoons Butter
4-5 Ripe Bananas, halved lengthwise
1 teaspoon Ground Cinnamon
2 Tablespoons Brown Sugar
Preheat oven to 400 degrees
Line a large baking sheet with parchment paper, unfold the thawed puff pastry. Use a sharp knife to score a 1-inch border along the perimeter of the puff pastry – do not cut all the way through the dough (the 1-inch border with be the crusty edge of the tart – the bananas will go inside the 1-inch perimeter). Use a fork to prick the dough inside the 1 inch perimeter.Place the dough on the baking sheet in the freezer.
Meanwhile, heat a large skillet over medium-high heat. Add the butter and place each of the banana halves, cut-side down, in the hot skillet. Cook until lightly browned.
Remove the prepared puff pastry from the freezer, and arrange the banana slices cut-side up in the middle of the tart. Sprinkle the bananas evenly with the cinnamon and brown sugar. Bake until the crust is golden brown, 20-25 minutes.
2/3 Cup Granulated Sugar
1/2 Cup Heavy/Whipping Cream, warm (if you add in in cold the caramelized sugar may solidify)
1 Tablespoon Butter
Pinch Salt (omit if using salted butter)
Place the sugar in a dry, heavy-bottomed skillet over low heat. Once the sugar starts to melt, stir it with fork until it is completed melted and golden brown. Slowly pour in the warm cream. Once the cream is fully incorporated add the butter and salt, and stir until the butter is incorporated. Remove from heat, serve sauce warm. *If necessary reheat over a double boiler or in the microwave for a few seconds.
Vanilla Whipped Cream
1 Cup Very Cold Heavy/Whipping Cream
2 Tablespoons Confectioner Sugar
1 teaspoon Vanilla Extract
Using a hand mixer, whip the cream, sugar and vanilla until stiff peaks form – 2-3 minutes. *Do this as close to when you will serve the dessert as possible, and refrigerate until ready to use.
Slice the tart as desired. Drizzle with warm caramel sauce, and top with a generous dollop of whipped cream.
As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!