Recipes

Banana Upside-Down Skillet Tart

Caramelized bananas on top of buttery and crispy puff pastry tart
This post is written in collaboration with Tuxton Home. All opinions are mine alone

Happy Friday everyone! Anything fun planned for the weekend?!? 
So far my plans only foresee extra sleep, sand and sunshine, and… some baking of course! So, how about this crispy tart topped with lightly crunchy, caramelized banana slices, a hint of orange aroma, over a flaky puff pastry crust to sweeten up your weekend?!?


What I love the most about this recipe is how easy and quick it is to pull together. It only requires 6 ingredients (yup, check out my list below), 10 minutes of your time (plus about 20 minutes of baking), and NO fancy equipment (no bowl, no mixer, no whisk…). 
Just. One. Skillet!!! 
Ok. Ok. I know what you are thinking. My skillet here DOES look fancy. What can I say?!? Some girls cherish expensive shoes or flashy jewelry. I go nuts over classy and shiny pots and plates ;) 

I made this upside-down tart ONLY using this 11-inch, ceramic-coated skillet from Tuxton Home (that is the bottom of the tart that you see in the picture above).  I first melted the butter and sugar to make the caramel on the stove top. Then assembled the tart in the same pan and placed it all in the oven to bake. Flip and serve! Awesome, right?!? Tuxton Home offers restaurant-grade kitchenware and beautiful, chip-resistant dinnerware and bakeware, safe to use in freezers, ovens, microwaves and dishwasher. Durable, timeless and with a lifetime guarantee.

This skillet is part of the Concentrix 10-Piece Stainless Steel Cookware Set, together with an 8 in frypan, a 1.5 qt covered saucepan, a 3 qt covered casserole, an 8 qt covered stockpot with steamer insert. These pieces feature solid stainless steel body with vented glass lids and cast steel riveted handles. An encapsulated base with an aluminum disc core that ensures even and quick heating. All are oven safe up to 500°F (glass lid safe to 350°F). 
The set comes in six different colors. All so pretty! And check this out: right now it’s on SALE (over 60% off) So don’t miss your chance to get it too at an incredibly affordable price tag: HERE

Oh! Let’s not forget a scoop of ice-cream :)

INGREDIENTS:

YIELD: 11 inch round cake, 6 to 8 servings
    • 2 oz (half stick, 60 gr) unsalted butter
    • 1/3 cup packed (65 gr) brown sugar
    • 3 large bananas, cut thick slices
    • pinch of salt
    • orange zest
    • 1 sheet of refrigerated (or frozen) puff pastry (about 13 oz, 370 gr)

PREPARATION:

TIME: 30 minutes

    Preheat the oven to 400°F (200°C).
    If necessary cut the puff pastry sheet into a circle using the top of your skillet (place it upside down on the dough and cut with a knife around the edge).

    Melt the butter in a 10 inch skillet over medium heat.

    Add the brown sugar and, stirring occasionally, cook for a couple of minutes until melted.

    Remove from the heat and add the banana slices in one layer over the caramel.

    Sprinkle with sea salt and orange zest finely grated (I used the zest of only half of one large orange).
    Remove from the heat and cover with the puff pastry. Tuck the edges down.

    Place in the oven and bake until the puff pastry is risen and golden on top.
    Let cool down for 5 minutes and gently invert onto a serving platter. Careful not to burn yourself whit the hot caramel. If  banana pieces moved around or stick to the pan gently remove and add to the tart.
    Let settle and cool down before cutting and serving. Enjoy.

    READ MORE:   Apple Roses

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