Upside-Down Banana-Coffee Tart Recipe

Name: Upside-Down Banana-Coffee Tart Recipe
Yield: 12 servings
Ingredients: Basic Pie Dough; 8 tablespoons cold unsalted butter (1 stick); 1/2 cup light brown sugar; 1/4 cup strong brewed coffee; 1 (4-inch) cinnamon stick; 3 (3-inch) strips lemon zest; 2 teaspoons vanilla extract; 6 firm-ripe bananas; 2 tablespoons freshly squeezed lemon juice; Coffee, cinnamon, or vanilla ice cream for serving

"We got the inspiration for this recipe from the French apple upside-down tart known as tarte Tatin. For our version, we’ve replaced the apples with bananas and infused the caramel with coffee. What to buy: Look for firm-ripe bananas that are still tinged with a bit of green—if they are too ripe, they’ll turn to mush in the oven. Special equipment: A 12-inch cast iron skillet is perfect for this recipe; however, if you don’t have one, any heavy-bottomed, oven-safe frying pan will work. Be sure to have a platter or plate slightly larger than your skillet handy for turning out the tart once it’s cooled. One with a slight lip or rim is preferable, as the caramel tends to spread a little once the tart is unmolded. Game plan: For a slacker solution, use high-quality store-bought pie dough in place of making your own. This recipe was featured in our Cast Iron Cooking story...."

INGREDIENTS

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Basic Pie Dough

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8 tablespoons cold unsalted butter (1 stick)

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1/2 cup light brown sugar

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1/4 cup strong brewed coffee

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1 (4-inch) cinnamon stick

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3 (3-inch) strips lemon zest

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2 teaspoons vanilla extract

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6 firm-ripe bananas

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2 tablespoons freshly squeezed lemon juice

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Coffee, cinnamon, or vanilla ice cream for serving

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