Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF
Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, vickys bananas foster tarte tatin, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF is something that I have loved my entire life.

Great recipe for Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF. An upgrade to the classic Bananas Foster recipe. . An upgrade to the classic Bananas Foster recipe. An upgrade to the classic Bananas Foster recipe. .

To get started with this recipe, we have to prepare a few ingredients. 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 that.

The ingredients needed to make Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF:
  1. Get 300 g gluten-free puff pastry
  2. Get 100 g gold foil Stork block margarine
  3. Get 150 g soft brown sugar
  4. Get 1/2 tsp ground cinnamon
  5. Get 4 ripe bananas cut in half lengthways
  6. Take 1 tbsp vanilla extract
  7. Get 30 ml dark rum
  8. Make ready ice cream to serve - see my posted free-from recipes

Remove from the heat and sprinkle on the hazelnuts. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) currently is being sought after by many civil around us, one of them is We. they indeed have get used to to take advantage of internet on ponsel to find information to be used idea. In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked pie shell.

Instructions 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

In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked pie shell. Arrange bananas in single layer over peel. Add a dash of rum if you like.(optional). Check the bananas by turning one with a wooden spoon.

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