Name: Banana tarte tatin
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: French
Ingredients: 100g golden caster sugar; 75g butter cut into cubes; 4-5 firm bananas; pinch of sea salt; 1 orange zested; 500g pack ready-rolled all-butter puff pastry; 200ml double cream; 1 tbsp icing sugar; 1 tbsp dark rum; 1 tsp cinnamon

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Banana tarte tatin

Banana tarte tatin

Good Food team

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Serves 6

More effort

Prep: 5 mins

Cook: 45 mins

A star rating of 4 out of 5.6 ratingsRate

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Caramel, bananas and buttery pastry work beautifully in this pretty dessert, serve with an indulgent dollop of rum spiced cream

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Ingredients

Nutrition

Units:

MetricUS

100g golden caster sugar
75g butter

cut into cubes
4-5 firm bananas
pinch of sea salt
1 orange

zested
500g pack ready-rolled all-butter puff pastry
200ml double cream
1 tbsp icing sugar
1 tbsp dark rum
1 tsp cinnamon

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Nutrition: Per serving

kcal722
fat48g
saturates27g
carbs64g
sugars34g
fibre1g
protein7g
salt1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
step 2

Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
step 3

Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
step 4

Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.

Recipe from Good Food magazine, October 2014

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A star rating of 4 out of 5.6 ratings

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