UPSIDE-DOWN BANANA-COFFEE TART

For the dough:
• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
• 5 to 7 tablespoons cold water
For the bananas:
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup strong brewed coffee
• 1 (4-inch) cinnamon stick
• 3 (3-inch) strips lemon zest
• 2 teaspoons vanilla extract
• 6 firm-ripe bananas
• 2 tablespoons fresh lemon juice
• Coffee ice cream for serving
Instructions
1. In a large bowl combine the flour, sugar, and salt. Add the butter and toss to combine. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse meal and only pea-sized bits of butter remain.
2. Add 4 tablespoons ice water and stir until incorporated. Add small amounts of the remaining water until the mixture holds together enough to form a dough (it may be easiest to use your hands). Gather dough into a ball, flatten it into a disk, and wrap with plastic. Refrigerate for 1 hour.
3. Heat oven to 425°F. Position the rack in the center of the oven.
4. In a 12-inch cast iron skillet (or other large, heavy, oven-safe skillet) melt the butter over medium-high heat. Add the brown sugar, coffee, cinnamon stick, and lemon zest, stirring continuously until the mixture boils. Reduce heat to medium low and simmer, stirring frequently, until sugar is completely melted and mixture is thick and syrupy, about 5 minutes. Use a spoon to remove the cinnamon stick and lemon zest and discard. Stir in the vanilla extract and remove pan from heat.
5. Peel the bananas and cut them on the bias into slices 1/2 inch to 3/4 inch thick. Add the lemon juice and banana slices to the syrup mixture, and gently stir to coat each piece with caramel. If desired, use the spoon to arrange the banana slices in a decorative pattern.
6. On a lightly floured surface, use a rolling pin to roll the dough into a round that is just larger than the cast iron pan. Lay it over the banana filling, tucking the overhanging dough around the sides. Prick the dough with a fork in several places.
7. Bake tart in the oven for 25 minutes, or until the crust is puffed and golden, and the filling is bubbling around the edges. Remove from oven and let sit on a wire cooling rack for 15 minutes. Run a paring knife around the edge of the tart and place a rimmed platter that is slightly larger than the cast iron skillet upside down over the pan. Flip the pan and plate over to invert the tart onto it. Slice the warm tart into wedges and serve with ice cream.
Serves 12.