- 1/2 cup white sugar
- 1/4 cup unsalted butter
- 2 teaspoons cinnamon
- 4 large ripe plantains, peeled and cut diagonally into 1/2-inch slices
- 1 sheet frozen puff pastry, thawed
- 1 cup mascarpone cheese
- 1/2 cup confectioners' sugar
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Spread puff pastry sheet over plantains, tucking corners into the skillet.
- 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.
- 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.
05/17/2018
recipepes.com
Plantain Tarte Tatin, recipe
PT15M
PT1H
5
455 calories
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