Home Dish Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF
Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF favourite

Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF

An upgrade to the classic Bananas Foster recipe

Ingredient

Food ration :

6 servings
300 g

gluten-free puff pastry

100 g

gold foil Stork block margarine

150 g

soft brown sugar

1/2 tsp

ground cinnamon

4

ripe bananas cut in half lengthways

1 tbsp

vanilla extract

30 ml

dark rum

Cooking instructions

* Step 1

Preheat the oven to gas 5 / 190C / 375F

* Step 2

Roll or pat out the pastry on a piece of parchment paper to an 9 inch square
Image step 2

* Step 3

Chill in the fridge for 20 minutes

* Step 4

Meanwhile, melt the margarine in a frying pan
Image step 4

* Step 5

Stir in the sugar and cinnamon until dissolved
Image step 5

* Step 6

Add the bananas to the pan and let cook for 3 minutes
Image step 6

* Step 7

Pour the rum over and the vanilla. Let cook a further minute until the caramel has thickened

* Step 8

Carefully transfer to an 8 inch square cake tin or glass dish, line the bananas up as neatly as you can and pour the caramel over
Image step 8 Image step 8

* Step 9

Place the pastry square on top. It'll shrink a bit while cooking so tuck it in as it's a bit larger than the dish
Image step 9

* Step 10

Bake for 30 minutes until the pastry is puffed and the sauce is seeping through the edges
Image step 10

* Step 11

Let stand for 10 minutes to settle then turn out
Image step 11

* Step 12

Serve cut into squares with ice cream. I have a few free-from ice cream recipes posted in my profile
Image step 12

Note: if there is a photo you can click to enlarge it

Tag

gluten-free puff pastry gold foil Stork block margarine soft brown sugar ground cinnamon ripe bananas cut in half lengthways vanilla extract dark rum

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