Parchment paper, Oven, Stovetop, Frying pan, Rolling pin, Round baking dish
Preheat the oven to 400°F. In a bowl, combine the flour, half the butter (softened at room temperature), half the sugar & a pinch of salt. Mix with your hands until the dough forms a crumbly texture.
Add the egg yolk to the dough. Then add a dash or more of cold water & continue mixing with your hands, until the dough comes together into a ball.
Flour your work surface. Roll out the dough to 1/4 inch thickness, using a rolling pin. Then roll up the dough onto the rolling pin. Set aside.
Add the rest of the butter & sugar to a pan over medium-low heat. Stir as you let them melt & caramelize.
Meanwhile, peel the bananas & cut them in half lengthwise.
Continue to stir the caramel in the pan, ensuring that it doesn't burn.
Lay a piece of parchment paper in the bottom of a round baking dish, or grease the dish generously.
Cut the vanilla bean in half lengthwise. Scoop out the insides using a knife. Alternately, use vanilla extract, essence or paste. (Optional)
Once the caramel starts to darken, add the vanilla (optional). Stir frequently for 2 min. Remove from heat.
Place the vanilla bean in the baking dish (optional). Pour the caramel into the dish. Arrange the bananas over the caramel in a single layer.
Unroll the dough over the top of the dish, folding in the edges. Prick the dough a few times with a fork. Bake for 20 min at 400°F.
Remove from the oven & let cool for 5 min. Place a large plate over the dish. Hold it firmly in place, quickly flip over the dish. Remove the dish & parchment from the tart. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Banana Tarte Tatin" contains 497 Energy, 24 g of Fat, 66 g of Carbohydrates, 5 g of Protein, 2 g of Fiber.