Plantain Tarte Tatin Recipe
The plantain tarte tatin recipe from Paola Velez’s new cookbook, “Bodega Bakes,” is as photogenic as it is delicious—and foolproof. It stars a pan caramel that basically makes itself, so even...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Rolling pin
- Cast iron skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 tablespoons coconut oil
- 6 tablespoons (¾ stick) unsalted butter, softened and divided
- 3 extra-ripe plantains, peeled and cut into 1½-inch-thick rounds
- 4 to 6 tablespoons coconut water, divided
- ½ cup lightly packed light brown sugar
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- Pinch of kosher salt
- 14 ounces frozen, store-bought puff pastry (or 12 ounces homemade puff pastry)
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