Parchment Paper, Round baking tin, Oven, Stovetop, Frying pan, Rolling Pin
Preheat the oven to 400°F. In a bowl, combine the flour, half the butter (softened at room temperature), half the sugar & a pinch of salt. Mix with your hands until the dough forms a crumbly texture.
Add the egg yolk to the dough. Then add a dash or more of cold water & continue mixing with your hands, until the dough comes together into a ball.
Flour your work surface. Roll out the dough to 1/4 inch thickness, using a rolling pin. Then roll up the dough onto the rolling pin. Set aside.
Add the rest of the butter & sugar to a pan over medium-low heat. Stir as you let them melt & caramelize.
Meanwhile, peel the bananas & cut them in half lengthwise.
Continue to stir the caramel in the pan, ensuring that it doesn't burn.
Lay a piece of parchment paper in the bottom of a round baking dish, or grease the dish generously.
Cut the vanilla bean in half lengthwise. Scoop out the insides using a knife. Alternately, use vanilla extract, essence or paste. (Optional)
Once the caramel starts to darken, add the vanilla (optional). Stir frequently for 2 min. Remove from heat.
Place the vanilla bean in the baking dish (optional). Pour the caramel into the dish. Arrange the bananas over the caramel in a single layer.
Unroll the dough over the top of the dish, folding in the edges. Prick the dough a few times with a fork. Bake for 20 min at 400°F.
Remove from the oven & let cool for 5 min. Place a large plate over the dish. Hold it firmly in place, quickly flip over the dish. Remove the dish & parchment from the tart. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Upside-Down Banana Tart" contains 497 Energy, 24 g of Fat, 66 g of Carbohydrates, 5 g of Protein.