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Banana Upside-Down Tart

  • Prep:
  • Total Time:
  • Servings: 8
Banana Upside-Down Tart

Source: Everyday Food, March 2012

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1 teaspoon sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 3 to 5 tablespoons ice water

For the Filling

  • 6 tablespoons (3/4 stick) cold unsalted butter
  • 2/3 cup packed dark-brown sugar
  • 1/4 cup dark rum, brandy, or bourbon
  • 5 firm-ripe medium bananas, thinly sliced

Directions

  1. Make the crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or overnight).

  2. Preheat oven to 375 degrees. Make the filling: In a 10-inch ovenproof skillet, melt butter and brown sugar over medium-high, stirring constantly, until mixture is bubbling, 3 minutes. Remove from heat and add rum, swirling to combine. Arrange banana slices in an even layer over sauce.

  3. On a floured work surface, roll dough into a 12-inch round. Place on top of bananas and fold overhang inward. Bake until crust is golden and mixture is bubbling around edge, 45 to 50 minutes. Invert onto a serving plate and serve warm.

Cook's Note

Top It Off
Instead of trimming away excess dough, fold it over to make a sturdier base for the tart. Besides, who doesn't love more crust? Serving whipped cream alongside is not essential -- but it is wonderful.

Reviews (1)

  • dmarsh2 30 Mar, 2012

    Excellent and unusual! I used a Pillbury crust because I was pressed for time, and I had light rum and light brown sugar so I added about 1 T of molasses before adding the rum. It was a little dicey flipping the tart when it was hot out of the oven, but I used a large plate and only a little liquid spilled out. I served it with whipped cream, and added a little powdered sugar and rum to the cream as it started to thicken. This was a huge hit--really delicious!

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