Tarte Tatin Aux Bananapple
Fruit tarts and pies tend to be too watery for me. I don�t prefer starch added recipes. Looking at many pictures, the dough or puff pastry under the fruit tends to be soggy or uncooked.
I am sure there are recipes which are much better, but I am just too lazy to look them up. I just make things up as I go.
Apples are expensive this year because of bad weather but the markets always have bruised ones at a great discount, $0.20 a lb.
I decided to make an apple "something".
After I peeled and sliced the apples, I arranged them on a non-stick 10" frying pan. Added a little cinnamon, nothing else. I removed the pan's handle and put the pan in the convection toaster at 350F.
After a while, the apple slices were cooked. They were soft and nice, and not too wet from the convection, but the top was too dry.
I also had bought a few lbs of discount bananas (Shoprite $0.29 a lb because the skin had spots). I took two bananas and about 1/2 cup of leftover vanilla yogurt and blended them into a cream.
I poured the cream on top and baked again.
After the cream was half dried out in the toaster, I layered crescent dough (from a tube) on top and baked again at 350F. I like crescent dough better than pie dough or puff pastry for this kind of baking.
After the crescent dough was done, I just turned the whole thing over and sprinkled powdered coconut on top. As you can see, the dough was baked perfectly, not soggy at all.
I made another one because the first one was gone immediately.
dcarch
triciae
dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author
annie1992