BANANA AND BUTTERSCOTCH UPSIDEDOWN TART 🌞

BANANA AND BUTTERSCOTCH UPSIDEDOWN TART

I normally have a firm rule: I don’t write recipes for, or cook food, I don’t
absolutely love to eat myself; but I have to own up to a teensy little problem
I have with cooked bananas. You might wonder why, then, I even bothered
making this warm, gooey, caramel-sticky banana tart, but my sister
requested it once and, as we all know, family life requires a tact and
diplomacy that at times must overrule personal prejudice.

In truth, I did rather like it – but only straight out of the oven, before the
bananas have time to cool to pungent mushiness. And in fact, you shouldn’t
leave it lying around wherever you stand on the cooked banana question:
the pastry – which, before you start panicking, is bought – will become
soggy if you don’t eat it as soon as it’s cooked. Not that this poses a
problem: for the record, of all the puddings I’ve made for this book, this
one was polished off fastest.

375g (13 oz) ready-rolled butter puff pastry
50g (2 oz) unsalted butter
75g (2 1/2 oz) caster sugar (superfine)
1 tablespoon golden syrup
1 tablespoon double cream
3–4 bananas

Preheat the oven to 200°C/gas mark 6. (400° F)

Cut a round of pastry, using a 20cm (8 in.) tarte tatin dish as your guide, and
put in the fridge to use later.

Place the tarte tatin dish over a medium heat on the hob and melt the
butter, then add the sugar, syrup and cream and whisk for a couple of
minutes on the heat to make a thick butterscotch sauce.

Now, take this off the heat, and slice the bananas into 1cm thick rounds.

Arrange the bananas in the slightly cooled sauce, and put the cut round of
pastry over the top tucking the edges down well and sealing them so that
the sauce cannot bubble up.

Bake for 20–25 minutes, by which time the pastry will have puffed up
and turned golden brown. Take the dish out of the oven and place a plate
over the top and very carefully turn the whole thing upside-down.

The sight that meets you is a splendid one: the sauce-sticky, oven-blistered
logs of banana forming a bronzey golden crown. And should any of these
butterscotch-covered slices of banana be dislodged and stuck to the pan,
don’t get alarmed: just spatula them off and tuck them back in their rightful
place. For absolute pleasure, eat with vanilla or coconut ice cream.

Serves 4–6.

From "Forever Summer" by Nigella Lawson*
https://www.goodreads.com/book/show/39543.Forever_Summer

Enjoy!


*Nigella Lucy Lawson is an English food writer and television cook. After
graduating from Oxford, Lawson worked as a book reviewer and restaurant
critic, later becoming the deputy literary editor of The Sunday Times in 1986.
She then wrote for a number of newspapers and magazines as a freelance
journalist. In 1998, her first cookery book, How to Eat, was published and
sold 300,000 copies, becoming a best-seller. Wikipedia


https://www.nigella.com/books/nigella-summer