Reviews (2) Add Rating & Review 4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 05/13/2019 My aunt made this tart with a variety of banana (silk fig) that grows on our tree in my (and many people's) Florida backyard. She said she followed the recipe exactly. IT WAS EXCELLENT. The crust was soft and flaky inside but crunchy on the outside with the caramalized sugar. I want to eat this tart all day every day for the rest of my life. 😍 And I don't even like bananas all that much! Martha Stewart Member Rating: Unrated 03/30/2012 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!
Back to Banana Upside-Down Tart All Reviews for Banana Upside-Down Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Banana Upside-Down Tart Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8
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
Cook’s Notes Top It OffInstead 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.
Gallery Banana Upside-Down Tart
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8
Gallery
Banana Upside-Down Tart
Banana Upside-Down Tart
Banana Upside-Down Tart
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr 10 mins
Servings: 8
prep: 20 mins
total: 1 hr 10 mins
prep:
20 mins
total:
1 hr 10 mins
Servings: 8
8
Ingredients
Ingredients
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
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
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).
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.
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 Notes Top It OffInstead 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.
Cook’s Notes
Top It OffInstead 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 (2)
Add Rating & Review 4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 05/13/2019 My aunt made this tart with a variety of banana (silk fig) that grows on our tree in my (and many people's) Florida backyard. She said she followed the recipe exactly. IT WAS EXCELLENT. The crust was soft and flaky inside but crunchy on the outside with the caramalized sugar. I want to eat this tart all day every day for the rest of my life. 😍 And I don't even like bananas all that much! Martha Stewart Member Rating: Unrated 03/30/2012 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!
Reviews (2)
Add Rating & Review 4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 05/13/2019 My aunt made this tart with a variety of banana (silk fig) that grows on our tree in my (and many people's) Florida backyard. She said she followed the recipe exactly. IT WAS EXCELLENT. The crust was soft and flaky inside but crunchy on the outside with the caramalized sugar. I want to eat this tart all day every day for the rest of my life. 😍 And I don't even like bananas all that much! Martha Stewart Member Rating: Unrated 03/30/2012 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!Martha Stewart Member
Rating: 5 stars 05/13/2019
My aunt made this tart with a variety of banana (silk fig) that grows on our tree in my (and many people’s) Florida backyard. She said she followed the recipe exactly. IT WAS EXCELLENT. The crust was soft and flaky inside but crunchy on the outside with the caramalized sugar. I want to eat this tart all day every day for the rest of my life. 😍 And I don’t even like bananas all that much!
Rating: 5 stars
Rating: Unrated 03/30/2012
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!
Rating: Unrated
All Reviews for Banana Upside-Down Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Banana Upside-Down Tart
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
