Caramelized Banana Tarte Tatin | COOKBOOK ANNOUNCEMENT | Bigger Bolder Baking

Hey bold bakers, I have the biggest news for you. I have written my first ever Bigger Bolder Baking cookbook and it’s available for preorder right now. In my book you will find over 100 recipes featuring my bold takes on cookies, cakes, ice cream and so much more. The Bigger Bolder Baking cookbook features recipes that I grew up with and those I learned and perfected while traveling the world as a professional chef. Nearly every episode calls for less than 10 ingredients and uses every day kitchen tools. And that’s actually how the book is organized, broken up into chapters such as wooden spoon and bowl, rolling pin and even no oven needed. Now you can bring home over 100 of my brand new, never before seen recipes and bold classics. So, here’s what I need you to do. Head over to biggerbolderbaking.com/cookbook and preorder my first book right now. I need your help in making my book the biggest baking book of 2019 by preordering your copy today. So right now, I’m giving you an exclusive preview into my book and I’m gonna show you my recipe for caramelized banana Tarte Tatin. So for a Tarte Tatin you need to start out with your pastry, this is my best ever puff pastry. You can also use a store bought puff pastry which works really well too. So what you want to do is just flower your surface and roll out your pastry until it’s around 1/4” thick. You want it nice and thick for a good base. So you’ll see in the book it’s full of great tips. One of my tips is get yourself a ruler for the kitchen. They’re really inexpensive and you will use them all the time. You just wanna measure your pastry ten by ten inches and also the thickness of it to make sure yours turns out the same as mine. So this is the thickness I want and I don’t even have to trim it so I can use all of my puff pastry. For right now I’m just going to pop it onto a baking tray and I’m going to pop this into the fridge while we get started on our bananas. So our pastry is in the refrigerator getting nice and chilled, I’ve got a cast iron pan here and this is ten inches. So I’ve put this over a medium low heat to let it heat up. When it gets nice and warm, into our cast iron pan we’re going to add our butter and brown sugar. What we’re doing here is creating a caramel and this will be the sauce for our Tarte Tatin. Absolutely incredible. So now you want to let the caramel for a little bit. This is where we’re going to get a lot of our flavor. Once it starts to bubble we’re going to add in our sliced banana. As you can see I like to make my banana nice and thick, around an inch thick. And this just makes sure that when it cooks down it’s nice and firm and doesn’t start to disintegrate. So very carefully because remember this is caramel, lay your bananas face down. Now if you need a few more bananas or see some gaps, feel free to squeeze them in there because you do want this mix to be nice and tight. This is amazing I can smell the caramel already the bananas are starting to cook. This is fantastic. So I’m going to give this 2-3 minutes to let this simmer here, let the bananas get nice and caramelized on that one side, then we’re going to add on our pastry. So I can tell my bananas have a nice color and the other side are exactly how I want them. So I’m going to remove them from the heat and gently place your pastry over your bananas. So with your fingers go all the way around the pastry and just push down. Make sure the bananas are nice and snug beneath there. And if your pastry is overlapping that’s totally fine, it just gives us extra pastry to work with. Then lastly before we pop it in the oven I have a knife. What you want to do is just poke some holes on top to let out steam. So straight away with this dessert you want to get it into a nice hot oven. Bake your Tarte Tatin off at 400 degrees Fahrenheit or 200 degrees celsius for roughly 25 minuets or until lovely golden brown. So it was my goal to make my cookbook something you treasure at home. Not only do we put a lot of work into the recipes but also into the food photography. I know that when you get this book and flip through it you’re going to love it as much as I do. So look at this bad boy this is exactly what we want to get that crust a nice and lovely golden brown because that means underneath, the bananas are lovely and caramelized. This is fantastic. So it stopped bubbling a little bit and we let it cool down but don’t let it go cold because while it’s still warm you want to turn it out onto its serving platter. I’ve put back on my oven gloves be very careful when you’re doing this and ask for help if you need it and then very swiftly we’re going to flip the whole thing over. Ok perfect so far it’s looking good. I’m going to remove the skillet carefully. And check that out, a gorgeous banana Tarte Tatin absolutely amazing. I’m just blown away by how beautiful this looks. So since this is a bit of a rustic dessert, you’re going to go ahead and serve the ice cream directly on top. Look at that. So when you make this dessert it’s best eaten straight out of the oven. So of course being the taste tester I’m going to grab a nice big slice. This deserves an extra extra happy dance. Banana and caramel are like best buddies, then vanilla ice cream on top. It’s buttery, flaky, this is a really impressive dessert for minimal effort. So as amazing as this recipe is, there are 100 more just like it in my brand new cookbook. So head over to biggerbolderbaking.com/cookbook to preorder your copy today. Thanks for your support and I’ll see you back here soon for more Bigger Bolder baking.