November 10th, 2010
Every once in a while I think it’s important to make a dessert whose name you’re not quite sure how to pronounce. That was the case with this Banana Tarte Tatin with Banana Sabayon. Bananas certainly aren’t one of my favorite fruits, but when paired with copious amounts of heavy cream, puff pastry and rum, they just about top my list (or in the form of this). I found the recipe from my Balthazar cookbook (one of my favorite French brasseries in New York) and though it isn’t online, there are plenty of similar ones available (like this). The bananas caramelized beautifully and I loved the lingering taste of rum that gave it warmth and dimension.