Fresh Date Tart Tartin
INGREDIENTS
Pastry
flour
2 tblsp sugar1/2 tsp baking powder
1/2 tsp ground cardamom
100 g butter
3-4 tblsp chilled water
1 Filling
12-14 fresh dates
3 large bananas
25 g butter
2 tblsp brown sugar
Fresh dates are so sticky (yum) that they are great to have on their own, but when cooked with cardamom in an upside down tart they are particularly morish.
METHOD
1. Put the flour, sugar, baking powder, cardamom and butter into a food processor and process until the mixture resembles fine crumbs.
2. With the machine running add about 3 tblsp water and then pulse until the mix forms small moist balls of dough. Add more water if necessary. Turn out and bring together. Refrigerate while preparing the dates.
3. Cut the dates in half lengthwise and remove the stone. Peel and slice the bananas into 1cm thick slices.
4. Heat the butter in a 20-23 cm oven-proof frying pan and scatter over the brown sugar. When the mixture is bubbling arrange the dates and bananas in the base of the pan.
5. Roll out the pastry to about 0.5cm larger that the frying pan and roll over the dates and bananas, tucking in the sides of the pastry.
6. Transfer to a 200 degrees Celsius oven and bake for 20 minutes or until the pastry is golden and cooked.
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