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Dinner with Rukmini
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Caramelised Banana and Thyme Tarte Tatin
Introduction from Rukmini Iyer
I would always suggest that you keep an emergency roll of puff pastry in the fridge and, if you do, this incredibly quick four-ingredient dessert is just the thing to serve if you need a pudding in a hurry. The caramelised bananas work beautifully with the thyme. Serve with a scoop of vegan vanilla or coconut ice cream.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Lay the pastry in a roasting tin (you can leave it on the baking paper that it comes wrapped in), ideally one just the right size for the pastry to start coming up the sides of the tin. Prick the base all over with a fork, then scatter over half the brown sugar, leaving a 1cm border around the edges.
Arrange the sliced banana coins on top as close together as you can (they’ll shrink on cooking), then scatter thickly with the remaining dark brown sugar and the sprigs of lemon thyme.
Transfer the tart to the oven and bake for 25 minutes, until the pastry is crisp and golden brown. Don’t panic if the tart has risen in the middle, just prod it with a fork until it subsides, then gently tip the tin from side to side so the caramel is evenly distributed. Let it cool down for 10 minutes – it’ll help set the caramel for a crisp base – then serve with vegan ice cream on the side.
NOTE: The number of bananas you’ll need will depend on their size – buy 5, and eat the others if you don’t need them for the tart.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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