Banana tarte tatin

Banana tarte tatin

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(4 ratings)

Prep: 55 mins - 1 hr

More effort

Serves 6
Indulge your friends with this sticky and moreish dessert

Nutrition and extra info

Nutrition: banana tarte tatin

  • kcal413
  • fat16g
  • saturates8g
  • carbs66g
  • sugars18g
  • fibre2g
  • protein4g
  • salt0.31g
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  • 50g unsalted butter
  • 100g golden caster sugar
  • 230g sheet of ready-rolled puff pastry
  • 6 firm large bananas



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

  • ice cream or crème fraîche, to serve


  1. Preheat the oven to fan 200C/ conventional 220C/gas 7. Melt the butter in a deep, heavy-based, 20cm frying pan (one that goes in the oven). Stir in the sugar and cook over a medium heat for about 5 minutes until the butter and sugar turn into a golden caramel. Take the caramel off the heat and leave to get cool, but not firm.

  2. Meanwhile, unroll the puff pastry onto a floured surface and cut into a 24cm disc.

  3. Halve the bananas lengthways. Arrange in the caramel, un-cut side down, fitting whole bananas snugly around the edge of pan, then filling in centre by cutting the bananas into smaller lengths if you need. Lay the pastry disc on top of the bananas and tuck the edges down the sides of the pan. Bake the tarte for 20-25 minutes in the oven until the pastry is golden brown. Leave to cool for about 5 minutes before turning out.

  4. To turn the tarte out, put an upturned, large plate on top of the pastry. Spread your hand across the plate to get a good grip. Quickly flip the pan upside down and then carefully lift it off. The caramelised bananas should now be facing up. Serve slices of the tarte with vanilla ice cream or a good dollop of crème fraîche.

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Comments, questions and tips

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29th Dec, 2014
Tasty recipe, very easy to follow. I think mine needed a couple more minutes in the oven but that could be my oven. I also sprinkled some cinnamon over before I added the bananas to the caramel.
28th Sep, 2009
Think the banana could have done with spicing up. Didn't find it very nice
31st Aug, 2009
The recipe leaves lots of things out- like placing bananas in dish, also what to do with the caramel sauce. Although it is pretty obvious,recipes should still be comprehensive, eh?
18th May, 2014
It is clear. You make caramel in tin or pan, add bananas to tin or pan and cover in pastry
18th Mar, 2009
I've just done something similar and only just found this recipe. I had three really soggy bananas that I though were only good for the bin and used them for a tatin. I greased and lined a 20cm cake tin, put approx 100g dark sugar in and pressed it down firmly, layered bananas on top then put a circle of (leftover) puff pastry on the top. Brushed it with butter and put in the oven (180C) for about 35mins - until pastry golden. left it to cool and then turned it out onto a plate - it is delicious and so easy! I've rated this recipe as although I didn't use this one - it is so incredibly similar to mine.
6th Jan, 2009
step 1 needs revising as it doesn't mention when to add the bananas, they only get mentioned in step 3.
18th May, 2014
You don't put the banana in when making the caramel otherwise they fall apart. Place halved bananas in Tatin tin, pour caramel over cover with pastry and cook
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