Description
Banana Tarte Tatin is a caramelized upside-down pastry featuring tender bananas baked in rich brown sugar butter and topped with flaky puff pastry. A delicious twist on the classic French dessert.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 3–4 ripe but firm bananas, sliced lengthwise
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- All-purpose flour, for dusting
Instructions
- Preheat oven to 400°F (200°C).
- In an oven-safe skillet (8-9 inch), melt butter over medium heat. Add brown sugar, cinnamon, and salt, stirring until a thick caramel forms. Remove from heat and stir in vanilla extract.
- Arrange banana slices cut-side down in the caramel in a single layer.
- On a floured surface, roll out puff pastry slightly and cut to fit the skillet. Place pastry over the bananas, tucking edges inside the pan.
- Cut a few small slits in the pastry to vent steam.
- Bake for 25–30 minutes or until pastry is golden and puffed.
- Let cool in the skillet for 5–10 minutes. Carefully invert onto a plate while still warm.
- Serve warm, optionally with whipped cream or vanilla ice cream.
Notes
- Use bananas that are ripe but still firm to prevent them from breaking down during baking.
- Be cautious when inverting the hot caramel tart to avoid burns.
- Delicious served warm with a scoop of vanilla ice cream or a drizzle of cream.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg