Salted caramel banana Tatins with crème fraîche ice cream

Salted caramel banana Tatins with crème fraîche ice cream

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 25 mins Plus freezing

Skill level

Moderately easy

Servings

Serves 2 with leftover ice cream

Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

Nutrition and extra info

Additional info

  • Freeze ice cream only
Nutrition info

Nutrition per serving

kcalories
1385
protein
12g
carbs
94g
fat
107g
saturates
63g
fibre
1g
sugar
52g
salt
2.8g

Ingredients

For the ice cream

  • 1 vanilla pod
  • 200ml double cream
  • 100ml milk
  • 3 egg yolks
  • 85g golden caster sugar
  • 300ml full-fat crème fraîche

For the banana tatin

  • 250g puff pastry
  • plain flour, for dusting
  • 1 banana, peeled
  • 50g soft light brown sugar
  • 50g butter
  • 2 tbsp double cream

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Method

  1. To make the ice cream, split the vanilla pod in half lengthways and scrape out the seeds. Put the pod and seeds in a saucepan with the cream and milk, and bring slowly to the boil. Meanwhile, in a bowl, whisk the egg yolks and sugar together until pale. Pour the hot cream mixture over the egg and sugar, whisking continuously. Pour back into the pan, set over a gentle heat and stir with a wooden spoon. Heat gently until the custard mixture thickens enough to coat the back of the spoon, then remove from the heat.
  2. Pour the crème fraîche into a bowl and whisk to loosen. Slowly pour in the hot custard mixture, whisking as you go. Pour the mixture into an ice-cream machine and churn until softly frozen. Transfer to a container, then freeze for 2 hrs to firm.
  3. To make the Tatins, roll out the pastry on a floured surface to the thickness of a £1 coin. Using the banana as a guide, cut out 2 pastry lids big enough to fit over the banana, leaving a 1cm border around the edge. Place the pastry on a baking tray and put in the fridge.
  4. Set an ovenproof, heavy-bottomed frying pan over a medium heat. Add the sugar, butter and cream, and cook for 5 mins until the sugar has melted and the caramel is bubbling. Add ½ tsp sea salt flakes. Slice the banana in half lengthways and place the 2 halves, cut-side down, into the caramel.
  5. Heat oven to 220C/200C fan/gas 7. Place a pastry lid on top of each banana half, tucking each in tightly around the edges. This can be done 1 hr ahead. Transfer the pan to the oven and cook for 20 mins until the pastry is risen and golden. Quickly and carefully turn out the Tatins, sprinkle with a few flakes of sea salt and serve with scoops of crème fraîche ice cream.

Recipe from Good Food magazine, January 2012

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Comments

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kandi1's picture
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The tatins are absolutely delicious - very moreish! (Didn't make the ice-cream just used what I already had in the freezer).

hazysunshine's picture
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Oops forgot the stars

hazysunshine's picture
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Amazing. I also used dark soft brown sugaras that what was in the cupboard. I was pushed for time so just made the tarte tatin and served it with some honey and ginger ice cream.

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