Chef Michael Mina tweaks the traditional tarte Tatin by eschewing the usual apples for bananas—one of his favorite fruits. Arranging the banana slices in the buttery caramel can be a little trickier than working with apple wedges, but don't fuss too much or the caramel will cool and harden before you're done. Chef Holiday Recipes Made EasyPlus: More Dessert Recipes and Tips
The tarts can be baked early in the day and kept at room temperature.
Vanilla ice cream or sweetened whipped cream.
The toffee and dried-citrus-peel notes of a good tawny port will play off the flavors of Mina's caramelized banana tarts and gingerbread cookies (and because tawny ports stay good for two to three weeks in the refrigerator, there's no need to finish the entire bottle).