Butterscotch Banana Tarte Tatin Review

Recipe 75 from The Smitten Kitchen Cookbook by Deb Perelman

WW Note: this is 13 points if you cut it into 6 pieces and 10 points if do 8 points. Again….not sure if I would modify. I would just enjoy!

This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” pages 220-221 or from the following sites:

Perpetually Chic

Lea And Jay

Amour Foud

Okay, I am wildly impressed by this recipe. Deb proves once again that she knows what she is doing! She converted this banana hater into someone who was licking her plate.

I found this recipe just the right kind of easy, impressive and perfect for a quick last min dessert. It’s the kind of recipe that you can put in the oven once you sit down for dinner because in 25 min you’ll have a yummy ending everyone will be very happy with! and I kind of think that you have to serve this one hot. I don’t imagine it’s going to last if you have a small crowd because my husband and I almost finished this whole thing on our own because it’s not a huge desert. Maybe that’s not something I should confess….

My Pastry Mat from Pampered Chef is a new favorite of mine that I almost got too late in this pie heavy chapter. I received it only after I struggled with the pie dough from a few recipes coming up (…I made them earlier when the fruit was in season…excited to share my review soon!)

This mat kept the dough from sticking to my pastry unfriendly countertops. The measurements guide was also helpful for cutting just the right size for the top. I made the mistake of measuring the bottom of the cast iron pan instead of the top/opening. The sheet I cut ended up smaller then the opening as I might have expected had I thought that through! It still tasted great though it did seep off the edge once I flipped it.

I bought a great set of cast iron pans for under $50 when I started realizing Deb favored cast iron and I did not have the sizes she encourages us using. This pair comes with the silicone covers on the handles which are exactly what you need to make these safer to cook with. Deb tells you that you need a heavy 9 inch skillet for this so hopefully this recommendation gets you what you need…but keep in mind this is a 10″ and 12″ set. I used the 10″ which was perfect for fitting all the bananas in the pan.

Alright that’s the little memo on kitchen tools… let’s get back to the recipe.

You’ll start your butterscotch in the skillet before the bananas are added. The butterscotch is such a delicious complement to the bananas and you can see how it caramelized the bananas in the end. They almost end up tasting like plantains which is probably why I loved it so much. I actually do really like plantains!

After the bananas are in the pan you’ll add in your vanilla and bourbon/scotch before topping it with your puff pastry round. If you don’t want the alcohol I’m very positive it will still taste great.

You’ll definitely want to get your puff pastry shape right since you don’t want to fidget with the dough after it’s in the pan since it’s on the hot ingredients. Tracing your pan with your pizza cutter is probably the easiest way I could think of to get it exact.

It takes a little time in the oven before it’s time to take it out and flip it! Here’s mine above, straight out of the oven just before flipping.

My husband watched me as I had to talk myself into flipping it over. He cheered me with some encouragement as I stood there nervously imagining myself flipping the scalding hot contents all over myself and the floor. I told my daughter she had to stay on the other side of the counter because I was very concerned I was going to fail miserably at this and didn’t want a trip to the emergency room with more then one of us!

I ended up putting the plate on top of the pan and pushed it down as hard as I could as I was flipping. It was a little wonky and didn’t totally land perfectly but I didn’t spill anything so I’ll take that as a win.

Deb isn’t wrong when she says that you shouldn’t even think about serving this without vanilla ice cream! I got some as a treat to have with this but my husband found where I hid it in the freezer and started asking me for it a few days before I even made this dessert. He’s a big fan of ice cream and that’s why I don’t buy it because we don’t need it and he gets upset at me when I do :) still an agreeable requirement to accompany this delectable dessert!

If you’re like me and don’t like bananas please don’t let it hold you back from trying to make this. My husband was so excited about this because he loves banana desserts and I’m really glad I found one that I can enjoy with him.

Enjoy everyone! I hope you brave this one when you’re looking for a new dessert!