Marta's Tarte Tatin.

This recipe is not an original tarte tatin because I used ready puff pastry, I didn't use special frying pan and I added extra banana slices. That is why I called this cake Marta's tarte tatin. To be honest the taste is very similar to the original tarte tatin and the only difference is in the way you make this cake. You bake it like a normal cake with filling, not like an upside-down cake.

This tarte tain's puff pastry is a little bit moist from caramel but it's still crunchy on the edges. If you like that combination you will love this cake. Try also adding some extra bananas or pears, this makes cake more unusual but still very tasty.

Marta’s Tarte Tatin

Makes 6 *

Ingredients:

1 ready puff-pastry (I used 30x25cm)
3 medium apples, peeled
2 medium ripe bananas, (cut into slices)**

Caramel sauce:
70g butter
150g brown sugar (2/3 cup)
3 tablespoon water

* Pieces 9x8cm (I used rectangular pan 28x19x3cm, my puff pastry was rectangular)
** Bananas are optional, you can also add pears, If desired

Method

1. Combine water, sugar and butter in heavy-based pan, stir over heat, without boiling, until sugar dissolved. Simmer about 10 minutes (do not stirring) until mixture becomes a light golden caramel. Remove from heat.
2. Cut apples into pieces and add into caramel mixture, simmer uncovered about 15 minutes, remove from heat and add banana slices.
3. Preheat oven, 210C. Grease a pan.
4. Lift puff pastry (follow the producer tips how to make a puff pastry) into tin, press into side, prick base all over with fork. Cover pastry with baking paper, fill with dried beans or rice and bake 15 minutes.
5. Remove paper and beans from pan; pour caramel with apples and bananas into puff pastry. Bake again in 180C for 15 minutes. Remove from oven.
6. Serve warm with ice cream, if desired. Cake is best first day.

Enjoy :-)