Plantain Tarte Tatin

Plantain Tarte Tatin

Curtis Wolfe

"This adds a Latin flair to any meal! You can add soda (pop for those of you from the midwest) (red Fanta®, Orange Crush®, or Inca Kola®) to add color and flavor."
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Ingredients

1 h servings 780 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 780 kcal
  • 39%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 104.3g
  • 34%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat.
  3. Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
  4. Spread puff pastry sheet over plantains, tucking corners into the skillet.
  5. Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
  6. Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.

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Much easier than it sounds and really delicious combination of flavors.

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