The BBC Good Food logo
Banana tarte tatin

Banana tarte tatin

By
A star rating of 4.2 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

Nutrition: Per serving
NutrientUnit
kcal722
fat48g
saturates27g
carbs64g
sugars34g
fibre1g
protein7g
salt1g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, October 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content