Plantain Tarte Tatin

Paola Velez shares this recipe for her Plantain Tarte Tatin in her latest cookbook, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store. “If you’re anything like me and have so many plantains around that a good portion of them get too ripe, too soon, this is the perfect recipe. Especially when you’ve had enough of the sticky bun: this is your next plantain adventure.”

Note: If you’re using store-bought pastry, you’ll need one 14-ounce (400 g) sheet of frozen puff pastry dough (I recommend Dufour brand).