Description
This Banana Tarte Tatin is a delightful twist on the classic French dessert, featuring caramelized bananas cooked in butter and sugar, topped with flaky puff pastry, and baked until golden and puffed. Perfectly balanced with rich caramel flavors and the natural sweetness of ripe bananas, it’s an elegant yet easy dessert to impress your guests.
Ingredients
Scale
Banana Tarte Tatin Ingredients
- 4 ripe bananas, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1 sheet puff pastry (store-bought or homemade)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the tart.
- Caramelize the Bananas: In an ovenproof skillet over medium heat, melt the butter. Add the granulated sugar and stir occasionally for 5 to 7 minutes until the sugar melts and turns a golden brown caramel. Carefully add the banana slices, vanilla extract, and a pinch of salt. Cook for another 3 to 4 minutes, allowing the bananas to soften and soak up the caramel flavors.
- Assemble the Tart: Roll out the puff pastry if needed, then carefully drape it over the caramelized bananas in the skillet. Tuck the edges of the pastry gently inside the skillet to contain the filling.
- Bake: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the puff pastry is golden and puffed, indicating it is cooked through and perfectly flaky.
- Invert and Serve: Allow the tart to rest for a few minutes after baking. Then, place a serving plate over the skillet and carefully invert it to release the tart, showcasing the beautifully caramelized bananas on top. Serve warm for the best flavor experience.
Notes
- Use ripe but firm bananas to avoid mushiness during caramelization.
- Ensure the skillet is ovenproof to safely bake in the oven.
- Be careful when handling hot caramel to avoid burns.
- The tart is best served warm but can be enjoyed at room temperature.
