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    Banana and Cardamom Tarte Tatin

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    Banana and Cardamom Tarte Tatin

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • Caramel
    • 75g golden caster sugar
    • 35g unsalted butter
    • 1 star anise
    • 6 medium bananas, cut into 6cm-thick pieces, on a slant
    • 135g golden caster sugar
    • Seeds from 6 cardamom pods
    • 60g unsalted butter, diced
    • 250g puff pastry


    1. Preheat the oven to 190°C, gas mark 5.
    2. Make the caramel. Scatter 75g caster sugar in the bottom of a tarte tatin tin or ovenproof frying pan, 26cm in diameter. Place over a medium heat and cook until the sugar melts and turns a dark caramel colour. Take care not to burn it. Remove it from the heat, stir in 35g butter and add the star anise. Leave to cool for a few minutes then remove and discard the star anise.
    3. Arrange the banana pieces on the caramel, packing them in tightly. Mix 135g caster sugar with the cardamom seeds and sprinkle over the bananas. Dot 60g butter over them. Roll out the pastry so it will cover the tin or pan. Drape over the fruit and loosely tuck in at the edges (there needs to be room for steam to escape). Bake for 25-35 minutes until the pastry is golden and the fruit tender. Remove from the oven and leave to stand for 5-10 minutes. Drain off any excess caramel sauce, then turn out the tart by placing a plate on top of the pan and inverting it. Pour the excess sauce back over the tart and serve warm with thick yogurt. (This can be prepared up to the point where the pastry goes on top, then chilled until you're ready to bake it.)

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