Banana & rum tatins

Banana & rum tatins

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Ready in 40 mins plus cooling

More effort

Makes 8
Gordon Ramsay takes tarte tatins – the classic French upside-down fruit tart – to new heights

Nutrition and extra info

Nutrition: nutrition per serving (for 8, without icing sugar and crème fraîche)

  • kcal650
  • fat43g
  • saturates26g
  • carbs61g
  • sugars20g
  • fibre2g
  • protein5g
  • salt1.4g


  • 150g caster sugar
  • 1 vanilla pod
  • 150g butter, chopped into pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 tbsp dark rum
  • 700g rough puff pastry or re-rolled trimmings, or you can use ready-bought puff pastry
  • 4 large, firm, just ripe bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 1 egg yolk
  • a little sifted icing sugar and crème fraîche, to serve, optional


  1. Put the sugar and 2 tbsps water in a heavy-based frying pan and allow to stand for 10 mins so that the sugar becomes saturated.

  2. Flatten the vanilla pod with the back of a large knife. Slit it open and scrape out the sticky seeds inside. Add these to the sugar pan. Heat the pan over a low heat until the sugar dissolves, swirling the pan occasionally to stop the sugar catching. Raise the heat and cook it to a dark golden brown.

  3. Cool for 30 secs and stir in about a third of the butter, then mix in the rum and the remaining butter, stirring the mixture to a smooth caramel. Pour into a heatproof jug,but don’t chill or allow the caramel to set.

  4. On a lightly floured board roll out the pastry to a rectangle approximately 50 x 30 cm and the thickness of a £1 coin.

  5. Slice each banana lengthways keeping the halves as even as possible. Place each half rounded side up on the pastry and cut round the fruit, leaving a good 1cm border all the way round.

  6. Lift the bananas up, paint them with the egg yolk mixed together with 1 tsp water, then drape the pastry cut-outs over them, pressing the dough around the sides. Leave to rest in the fridge for 30 mins. Divide caramel between 2 ovenproof frying pans or a shallow baking tin and swirl around the pan as you would a pancake. If the caramel is too thick, re-heat it slightly.

  7. Heat oven to 200C/fan180C /gas 6. Put tatins in the frying pans or baking tin, leaving a little space between each one. Cook the tatins for about 12-15 mins until the pastry is light golden brown and crisp. Remove the pans or tin from the oven and stand for a minute or so. Slide a long palette knife under each banana and carefully lift it up, then flip over onto a waiting dessert plate so the banana is showing.

  8. Brush over any caramelised pan juices and serve with a dusting of icing sugar and a dollop of crème fraîche, if using.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?