Step-by-Step Guide to Make Ultimate Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys bananas foster tarte tatin, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook vickys bananas foster tarte tatin, gf df ef sf nf using 8 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF:

1. Take 300 g gluten-free puff pastry
2. Make ready 100 g gold foil Stork block margarine
3. Get 150 g soft brown sugar
4. Make ready 1/2 tsp ground cinnamon
5. Prepare 4 ripe bananas cut in half lengthways
6. Get 1 tbsp vanilla extract
7. Take 30 ml dark rum
8. Prepare ice cream to serve - see my posted free-from recipes

Steps to make Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF:

1. Preheat the oven to gas 5 / 190C / 375F
2. Roll or pat out the pastry on a piece of parchment paper to an 9 inch square
3. Chill in the fridge for 20 minutes
4. Meanwhile, melt the margarine in a frying pan
5. Stir in the sugar and cinnamon until dissolved
6. Add the bananas to the pan and let cook for 3 minutes
7. Pour the rum over and the vanilla. Let cook a further minute until the caramel has thickened
8. Carefully transfer to an 8 inch square cake tin or glass dish, line the bananas up as neatly as you can and pour the caramel over
9. Place the pastry square on top. It'll shrink a bit while cooking so tuck it in as it's a bit larger than the dish
10. Bake for 30 minutes until the pastry is puffed and the sauce is seeping through the edges
11. Let stand for 10 minutes to settle then turn out
12. Serve cut into squares with ice cream. I have a few free-from ice cream recipes posted in my profile

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