{"id":8202,"date":"2009-10-04T18:58:52","date_gmt":"2009-10-04T22:58:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8202"},"modified":"2009-10-04T19:00:57","modified_gmt":"2009-10-04T23:00:57","slug":"banana-tarte-tatin%e3%83%90%e3%83%8a%e3%83%8a%e3%81%ae%e3%82%bf%e3%83%ab%e3%83%88%e3%83%bb%e3%82%bf%e3%82%bf%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8202&lang=en","title":{"rendered":"Banana Tarte Tatin
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\"IMG_8451\"<\/a><\/p>\n

Banana Tarte Tatin<\/strong>
\nOctober 5, 2009<\/em><\/p>\n

Since I enjoyed the Red Wine Poached Pear Tarte Tatin<\/a> so much, I have wanted to make more tarte tatins with different fruits. Today I decided to make banana tarte tatin. Sliced banana was cooked first in thickened sauce made with butter, brown sugar, salt, and rum, before placed in a ramekin. Store-bought pastry sheet was used, so it was super fast and easy to make. Serve with vanilla ice cream and rum sauce, which is the left over sauce the banana was cooked in earlier.<\/p>\n

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\u30d0\u30ca\u30ca\u306e\u30bf\u30eb\u30c8\u30fb\u30bf\u30bf\u30f3<\/strong>
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\"IMG_8461\"<\/a><\/p>\n

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Banana Tarte Tatin October 5, 2009 Since I enjoyed the Red Wine Poached Pear Tarte Tatin so much, I have wanted to make more tarte tatins with different fruits. Today I decided to make banana tarte tatin. Sliced banana was cooked first in thickened sauce made with butter, brown sugar, salt, and rum, before placed […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-8202","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8202"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8202\/revisions"}],"predecessor-version":[{"id":8218,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8202\/revisions\/8218"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}