00:00:02right I’m going to give you a right
00:00:03little cracker of a dessert it’s not
00:00:06much work it’s dead tasty like most
00:00:09desserts it’s not exactly healthy but
00:00:11it’s lovely I’m using bananas here I’m
00:00:13making a banana tart tatin I think it’s
00:00:16a bit of a crowd stuffer personally you
00:00:17can use different fruits you can use
00:00:19peaches apricots nectarines figs
00:00:24strawberries and classic apples pears
00:00:26I’m use banana absolutely love it so we
00:00:29got our bananas and we’ve got puff
00:00:31pastry all butter puff pastry it’s good
00:00:34stuff it’s a great cheat I mean I can
00:00:36make puff pastry but frankly even I
00:00:37can’t be bothered it’s a right pallava
00:00:39so it’s a good thing to get so there you
00:00:42go pastry bananas and we’re going to
00:00:44make a caramel so get yourself a nice
00:00:47tray about this kind of size it could be
00:00:49a little bit bigger but this is right it
00:00:51could be square could be round but
00:00:52obviously you want it to fit into the
00:00:54oven get it on a medium heat put it on
00:00:58the hob like that I’m gonna go straight
00:01:00in on a medium heat with sugar this is a
00:01:05job to be very much aware that kids
00:01:08shouldn’t be around the Miss caramel
00:01:10boils at a much higher temperature than
00:01:12water if you dip your finger on it or
00:01:14spill it
00:01:15it will scald you for life so use your
00:01:18common sense
00:01:19concentrate no kids about right I want
00:01:2250 grams of butter or probably what we
00:01:26call a nice little knob that goes on top
00:01:29of the sugar a little shake of cinnamon
00:01:32cinnamon and fruit apples pears and
00:01:36bananas also is delicious and you get
00:01:39that little kick that you get on top of
00:01:40one of those posh cappuccinos so about
00:01:43half a teaspoon to a teaspoon level will
00:01:46do and then also orange I don’t want the
00:01:48juice actually I want the zest now if
00:01:50you’ve got a box grater or one of these
00:01:52little graters all you want is just the
00:01:54bare orange zest it’s delicious fresh
00:01:58and works with all fruit okay for your
00:02:01Apple pears or our lovely bananas okay
00:02:05now I’m going to turn the heat down now
00:02:07and I’ll use a spoon can you see that
00:02:09caramelizing there so we don’t want to
00:02:10just to burn so move it all
00:02:12and you’ve really got to be careful and
00:02:16I don’t want to scare you because that
00:02:17you know sharp knives hot oil hot water
00:02:19caramel I mean it’s all dangerous but
00:02:22like you know this sort of thing gets
00:02:24kids excited and you don’t want any
00:02:26little fingers getting involved so
00:02:28that’s taken me literally a minute
00:02:30really move it around if you’re ever
00:02:33making a toffee sauce what you do is
00:02:35exactly this and then you put cream in
00:02:37it and boil it up I’m just going to
00:02:39leave that push that in the middle and
00:02:41leave that just to start bubbling up a
00:02:44little bit it’s got little granules in
00:02:45it and that happens sometimes we’re just
00:02:47going to cook it and it will just start
00:02:48to melt okay
00:02:50bananas so peel all these little babies
00:02:53I think it’s nicer to have not so ripe
00:02:56bananas if they’re too right they sort
00:02:59of just seem to cook away but keep this
00:03:05moving you don’t want it catching if it
00:03:08does catch just put some water on it put
00:03:11it in the sink wash it and then start
00:03:14again and put on a low heat now turn it
00:03:17right down to a low heat okay so you’ve
00:03:20got to control that okay
00:03:21so when it’s getting to look at the
00:03:22colour of it I’ve got a texture of it
00:03:24just a few maybe one more minute and
00:03:28we’ll be done there okay so this banana
00:03:33literally all I want to do peel it and
00:03:37then slice it in half I want to try and
00:03:44keep them whole so instead of just
00:03:45clanking them in half you might break it
00:03:47so I just put my tip of my knife in the
00:03:48middle here go right down turn it around
00:03:51join your tip at the other cup and go
00:03:54right down like that
00:04:00so this is looking pretty good now let’s
00:04:04move this all around that’s what we’re
00:04:05looking for
00:04:06all those little lumps mainly have gone
00:04:08and the ones that are left will go
00:04:11you’ve basically got a like a little
00:04:13puddle of caramel so the heat off okay
00:04:17and take a spoon out don’t be tempted to
00:04:20lick nothing because you’ll get right in
00:04:22trouble I’m going to go in with the
00:04:25bananas I’m going to go and just to be
00:04:28sort of a little bit pretty go one cut
00:04:30side down and then the other one upside
00:04:33down and that’s just to sort of I don’t
00:04:35know
00:04:35make it look pre if by any chance you
00:04:39get your finger in that hot caramel
00:04:42straight under cold water because I just
00:04:45felt a bit on my finger and here can you
00:04:51see the camel starter say that literally
00:04:54I’ve only just turned the heat off and
00:04:55it’s starting to go hard like toffee
00:04:57well that’s it basically is toffee okay
00:05:02there you go
00:05:04gosh oh gosh so that dead simple yeah
00:05:08the nice thing about this dessert is you
00:05:11really can start and finish the
00:05:13preparation in ten minutes
00:05:14right and it’s and it looks like you
00:05:16spent hours so puff pastry this is a
00:05:19five underground block basically just so
00:05:22you know puff pastry is like hundreds of
00:05:25layers of pastry and butter so when it
00:05:28cooks the butter boiled then it sort of
00:05:30expands like that and that’s why you’re
00:05:31going to get this beautiful lift on it
00:05:33so really simple a little bit of flour
00:05:35put in your hand and sprinkle it from a
00:05:37height yeah so you need a little bit of
00:05:39a surface area to do this and then we
00:05:42use a rolling pin flour on top and just
00:05:44literally roll it out and what you want
00:05:48to do is you want to make it a bit
00:05:49bigger than the tray itself because you
00:05:53want to tuck in pastry at the edges I
00:05:55reckon that you’ll go about a quarter of
00:05:59a centimeter thick okay and if you
00:06:02worried a bit start to stick underneath
00:06:04and you can pull up pull back half of it
00:06:06and flour it and then pull back the
00:06:07other half and flour that and then let’s
00:06:10just sort of measure that up with a
00:06:11rolling pin
00:06:12that yeah that’s a little bit bigger
00:06:16yeah it’s like a small tea towel really
00:06:19so what I’m going to do is put my pastry
00:06:23in like that
00:06:23and very carefully I mean you can let it
00:06:25cool down a bit more if you want just
00:06:27tuck it into bed just like that all
00:06:31right
00:06:31look after it if you’re worried about
00:06:34getting your fingers too close then just
00:06:36use an hour spatula to do it like that
00:06:40okay tuck it in make a point of having
00:06:46the edge tucked in and that will be your
00:06:49rim right now what you can do is you can
00:06:53prick it with a knife and that will
00:06:55basically just stop it from rising too
00:06:58much but to be honest you don’t have to
00:07:00it’s not the end of the world and the
00:07:01lovely thing is you get that fluffy
00:07:03beautiful crisp pastry you get caramel
00:07:05which is let’s face it a bit of a
00:07:06win-win and then banana and caramel best
00:07:09friends it’s going to be awesome with a
00:07:11nice old blob of custard ice cream or
00:07:13creme fraiche is going to be all good so
00:07:18I’m going to put that in the oven for
00:07:20about 25 minutes at 190 the caramel is
00:07:23going to melt away the banana will cook
00:07:25and the puff pastry will expand up go
00:07:27beautiful golden brown and then as soon
00:07:29as it’s cooked will turn out and you’ll
00:07:31love it okay this has had about half an
00:07:35hour in which time the pace you’ll be
00:07:39cooked now here’s the thing you can
00:07:42serve it like this cut it up serve it
00:07:44sort of scruff early at the table it
00:07:46will taste incredible if you want to be
00:07:48flashy then you’ve got to be careful and
00:07:50that means turning it out okay so what
00:07:53I’ll do for that is I put a board that’s
00:07:55big enough on top I get a couple of
00:07:59cloths and I’m very careful and don’t
00:08:01have anyone near me and then I just
00:08:03basically move the hot tray and the
00:08:06board to the side of a cabinet put your
00:08:10hand on one side put your hand in the
00:08:13middle here move it around
00:08:15and flip it over it’s dead simple but if
00:08:18you stutter or slow down or get caught
00:08:20halfway you might have bits a hot
00:08:22caramel like that
00:08:23going over your finger and you don’t
00:08:25want that to be careful but it’s no more
00:08:27dangerous than various types of cooking
00:08:32you want to do it as soon as it’s come
00:08:33out the oven have a little peak
00:08:38sometimes it likes to stick there you go
00:08:42but not today that’s good if you want to
00:08:45turn it out do it as soon as it comes
00:08:47out the oven if you let it cool down for
00:08:49a minute the caramel will stick it to
00:08:51the tray and you’ll never get it off
00:08:53right so there you go a beautiful banana
00:08:56tarte tatin you can serve it hot or cold
00:08:59personally I like to serve it hot like
00:09:02this get some nice vanilla ice cream get
00:09:05yourself a good old ball a bit like this
00:09:08and as that starts to melt it just makes
00:09:11everyone go meant I mean it’s a really
00:09:13good simple delicious dessert so good
00:09:17luck pass it on and I hope you do a
00:09:19great job
”