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S T I C KY TO F F E E A N D B A N A N A TA R T E TAT I N Serves 6 Takes 50 mins, plus chilling Cost per serve £2·51
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1 tbsp plain flour, for dusting 1 x 375g pack ready rolled light puff pastry 200ml double cream 60g butter, diced 65g light muscovado sugar 5 ripe bananas Each serving contains Energy
2023kJ 485kcal 24%
Fat
Saturates
Sugars
Salt
33g 19g 27g 0·4g 46% 96% 30% 7%
of the reference intake. See page 106. Carbohydrate 46g Protein 4g Fibre 1g
Heat the oven to gas 5, 190°C, fan 170°C. Dust a clean surface with the flour and unroll the pastry. Cut into a 22cm round. Transfer to a baking sheet and chill for 20 minutes.
Delicious spins
While the pastry is chilling, add the cream, butter and sugar to a 20cm ovenproof frying pan. Melt over a medium heat until smooth and bubbling. Stir for around 3 minutes until the sauce thickens and turns a light toffee colour. Remove from the heat and pour a third of the sauce into a jug.
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Toffee apple
Swap the banana for apple slices, along with the seeds of half a vanilla pod and a splash of rum or brandy.
Mini pineapple tatin
Put whole slices of pineapple in mini pie dishes, pour over toffee sauce and cut pastry rounds to cover. Bake until puffed.
Pear and pistachio
Return the pan to a medium heat for 3-4 minutes to begin cooking the bananas, allowing them to colour slightly. The toffee sauce should be gently bubbling.
Peel, core and slice 5 pears. Arrange on top of the sauce in a circular pattern. After baking, top with chopped pistachios and serve with pistachio ice cream.
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Drape the pastry on top, tucking the edges around the bananas to ensure they are all covered with no gaps between the pan and pastry. Bake in the oven for 25-30 minutes until the pastry is puffed and golden and the sticky toffee sauce is bubbling at the edges.
Perfect partners finest* Fair Trade Espresso Coffee, £2·99/227g (£1·31/ 100g) This rich, full-bodied espresso is a delicious match for your sweet pud.
finest* Madagascan Vanilla Ice Cream, £2·85/500ml (57p/ 100ml) Serve your tarte with a scoop of this and a scattering of roasted hazelnuts.