Banana Tarte Tatin, easy recipe for the wonderful homemade dessert. Although the original Tarte Tatin is made from apple, the truth is that it can easily be made with many other fruits or even vegetables in savory versions.
For this recipe, we will need not overripe bananas so that when baked they remain whole and the final result is a pleasant bite.
Like all Tatins, this tart also has a butter caramel sauce which, when combined with the juices and sweetness of the banana, create a thick and delicious sauce, irresistible and delicious.
For the base of this dessert, you can choose one sweet shortcrust pastry base or a puff pastry sheet. In this case, we have opted for a good quality commercial puff pastry base, so the cake can be made in a short time with very good results. We encourage you to follow the following steps and encourage yourself to make this cake because the result is spectacular.
recipe information
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- Preparation time: 5 minutes
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- cooking time: 30 minutes
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- total time: 35 minutes
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- rations:6
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- Category: dessert
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- type of cuisine: French
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- Calories per serving (kcal):378
Banana tarte tatin ingredients for 6 people
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- 100g of sugar
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- 50g butter
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- 4 or 5 bananas
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- flake salt
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- 1 round puff pastry sheet
Necessary utensils
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- 16 cm diameter ovenproof container
How to make Banana Tarte Tatin
To make the banana tarte tatin, we will need a container in which we can make the caramel and it is suitable for going in the oven. In our case, we will use a frying pan. Put 100 g of sugar and 50 g of butter in the pan and heat them over moderate heat until a caramel forms. At first, the sugar will tend to crystallize so just wait a bit without stirring until the caramel forms. If necessary, we could add a teaspoon of water and continue cooking until the sauce is homogeneous. Once we have the caramel ready, we remove it from the heat and let it cool a bit while we prepare the bananas.
The next step is to cut 4 or 5 bananas into pieces of about 2 cm. We can take advantage of this moment to preheat the oven to 180 ºC with heat above and below.
Arrange the bananas on top of the caramel sauce trying not to leave holes. We added a touch of salt flakes to counteract the sweetness of the caramel and bananas.
Cover the bananas with a round sheet of puff pastry, tucking the edges inside the base.
We make a cut in the center of the puff pastry that will allow the cooking steam to escape and leave a crispy dough.
Bake the cake in a preheated oven at 180ºC, with heat on top and bottom for 20 minutes. After this time, we remove the cake from the oven.
Before turning the cake over, we will wait until it is warm. Once warm, carefully peel off the edge with a spatula and turn the cake onto a plate. The best way to taste it is to eat it warm with a scoop of vanilla ice cream.
Easy preparation summary
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- We make a caramel with sugar and butter
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- Cut the bananas into pieces of about 2 cm
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- Arrange the bananas on top of the caramel and add salt flakes
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- Cover the bananas with the puff pastry
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- Make a cut in the center of the puff pastry
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- Bake the cake for 20 minutes at 180 ºC with heat up and down
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- Unmold the banana tarte tatin when it is already warm
