A banana tarte tatin for my husband

I made this little dessert two nights ago for my husband, who I'd like to wish an early Happy Father's Day to!  I wish this had turned out a bit better for my hubby but he doesn't mind one bit - he's cool like that!

I wasn't sure I'd be able to squeeze in a little Father's Day post here because, invariably, this week in June is one of the busiest in our household.  The little guy's birthday is coming up on Monday so it always coincides with Father's Day.  On top of that, we're approaching the last day of school and there are always a healthy handful of year-end related events and to-do's to attend to.

A bit hard to tell...Banana Tarte Tatin (a recipe I made with mixed results but a lot of love)

This Sunday, I'm planning to cook Father's Day brunch (eggs and skirt steak with chimichurri) and I've got some tri-color cookies stowed away in the freezer; they are one of my husband's favorite treats so I'm ready to go in that sense.  But I also wanted to make him a little something different and my mind keeps going back to the banana tart at Union Square Cafe in New York City, an old-favorite restaurant of ours (before and after marriage, but pre-child).  

We usually went there for some kind of special occasion and often asked to sit in the tiny alcove balcony on the second level.  We always had a delicious meal...raw oysters, fried calamari, garlic chips, pasta, duck, steak (pretty much all in one night between the two of us).  It was delicious food in a friendly environment.  For dessert, while I always looked for something chocolate, my husband would pick the signature banana tart without fail.  It was a beautiful caramelized tart, topped with macadamia nuts and ice cream.

So I've been toying with the idea of trying to make that banana tart at home (emphasis on "trying").  The recipe is printed in the restaurant's cookbook but it's not exactly the same and I, honestly, had trouble understanding the directions.

Enter this banana tarte tatin.  I found this recipe hard to resist...you only need 4 ingredients (store-bought puff pastry shaves a lot of the work), it's simple, and you can easily scale the recipe to make as few or as many as you want.  Too good to be true?  Maybe so in this case because it did not work out - visually, at least - as well as I hoped.  I'm sure my own shortcomings had something to do with it but without actually making caramel first, the filling or sauce just didn't turn out dark and caramelized like I hoped, and I think visual appeal is important since we eat with our eyes first.  I actually ended up sprinkling some extra brown sugar on top of the baked tart after turning it out, and popping it under the broiler a couple of minutes to get some color on it!  

...So forgive me if today's post isn't the story of an amazing recipe I discovered but more of an ode to food memories and great dads like my husband...

The saving grace, though, is that this banana tarte tatin actually tasted far better than it looked out of the oven.  We are talking puff pastry, sugar, butter, and ripe bananas (not to mention ice cream), after all.  In general though, one of the best things about cooking/baking for my husband is the encouragement and appreciation I get regardless of the outcome.  Nothing has to be remotely perfect and he's always so enthused and complementary about  my cooking that I actually believe him most of the time.  But all joking aside, I  taste-tested this myself too.  My husband said it tasted "just like" USC's banana tart.  Now that is a stretch but I appreciated it.

I hope you have a great weekend.  It's been wet and dreary here so I'm looking forward to some sunshine.  Happy Father's Day to all the wonderful dads out there!  To my husband, thank you for being such an awesome dad - the little guy is one lucky fella!!